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

Time & Servings
2 servings
Ingredients
  • 4 tablespoons fresh squeezed orange juice 1730
    Orange Seedless 1EA
    $1.59 • Ea
  • 1 teaspoon finely grated ginger 1731
    Ginger
    $1.37 • Ea
  • 4 tablespoons olive oil 1732
    Great Value Extra Virgin Olive Oil 1L
    $7.41 • Ea
  • 1 teaspoon honey 1733
    Great Value Liquid Honey Bear 375G
    $4.29 • Ea
  • sea salt 1734
  • freshly ground black pepper 1735
  • 2 cups cooked couscous at room temperature 1736
    Casbah Lemon Spinach Couscous Casbah 198G
    $3.55 • Ea
  • 2 Chilean nectarines, pits removed and thinly sliced 1737
  • 16 fresh mint leaves 1738
    Fresh Mint
    $2.13 • Bun
  • 1/4 cup salted, roasted pistachios 1739
    Dan-D-Pak Pistachios 300G
    $8.62 • 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.