Nectarine-Couscous Salad with Blueberry-Balsamic Vinaigrette
  • 1cup uncooked couscous
  • 1 1/2cups very hot tap water
  • 1/4teaspoon salt
  • 1/2cup chopped green onions
  • 4cups (about 4 medium nectarines) sliced nectarines
  • 2teaspoons fresh lime juice
  • 6ounces mixed baby greens
  • 1cup about 6 ounces fresh blueberriescoarsely chopped
  • 1/3cup balsamic vinegar
  • 1/4cup honey
  • 2tablespoons walnut oil
  • 1-2(about 1-1/2 teaspoons) serrano peppersminced
  • 1/2teaspoon freshly grated orange peel
  1. In a small bowl, whisk all vinaigrette ingredients together and set aside.
  2. Combine couscous, hot water, and salt in a casserole dish or bowl with a tight-fitting lid. Cover and let stand for 5–10 minutes. Stir in green onions and fluff couscous lightly with a fork.
  3. In a medium bowl, gently toss sliced nectarines with lime juice. Arrange greens on serving plates and top with couscous–green onion mixture and nectarines. Drizzle lightly with vinaigrette and serve.