Couscous With Fresh Nectarine, Ginger-Orange Dressing, Pistachio And Mint

Time & Servings
2 servings
Ingredients
  • 4 tablespoons fresh squeezed orange juice 1730
    Oranges Navel 3LB
    $3.77 • Bag
    Show alternatives
  • 1 teaspoon finely grated ginger 1731
    Ginger Root 1EA
    $1.23 • Ea
  • 4 tablespoons olive oil 1732
    Ferma Oil Olive Virgin 500ML
    $6.47 • Ea
  • 1 teaspoon honey 1733
    Billy Bee Honey Liquid Squeeze 500G
    $7.10 • Ea
  • sea salt 1734
  • freshly ground black pepper 1735
  • 2 cups cooked couscous at room temperature 1736
    Summer Fresh Couscous 300G
    $4.22 • Ea
  • 2 Chilean nectarines, pits removed and thinly sliced 1737
    Nectarine From Chile 1EA
    $1.46 • Ea
  • 16 fresh mint leaves 1738
    Mint 20G
    $1.39 • Ea
  • 1/4 cup salted, roasted pistachios 1739
    Planters Pistachios Dry Roasted Salted 250G
    $4.31 • Ea
Directions

In a small bowl, whisk together the dressing: orange juice, ginger, olive oil, and honey.

Season with sea salt and freshly ground black pepper to taste. Set aside.

Divide couscous onto two large plates. Scatter nectarine slices, mint leaves and pistachios over the couscous. Drizzle on the dressing and season with additional salt and pepper to your liking.