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Summery Mediterranean Couscous Salad bursting with flavour! Fresh summer veggies, pesto, roast peaches, vegan yoghurt and feta all combine in this easy summer salad. Recipe on thecookandhim.com #summersalad #couscousrecipes #couscoussalad #healthydinner #summermeals #saladrecipes #picnicfood #moroccanfood

Couscous Salad with Roast Peaches

Prep: 10 mins | Cook: 35 mins | Total: 45 mins | Quantity: 2 servings

Ingredients

  • 4 firm peaches
  • 2 tablespoons (30g) butter – cut into small cubes
  • 1-2 tablespoons agave or maple syrup
  • 1/2 cup (100g) couscous
  • 1/2 cup (125ml) hot vegetable stock
  • 2 cups (250g) cherry or grape tomatoes – halved
  • 1 cup (80g) diced cucumber
  • 3-4 tablespoons vegan pesto
  • 2-3 tablespoons vegan yoghurt
  • 1/2 cup (75g) vegan feta cheese

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Cut the peaches in half and remove the stone then lay the peaches cut side up on a baking tray
  3. Dot each peach half with the cubes of butter and drizzle with the syrup. Roast for 35-40 minutes until soft
  4. While they're roasting prepare the couscous - put the couscous into a heatproof bowl or jug and add the hot stock. Cover and set aside for 5-10 minutes
  5. Fluff the couscous with a fork
  6. Make the pesto if you're making it yourself
  7. To serve: spoon the couscous onto serving plates then top with the halved cherry tomatoes and diced cucumber. Nestle in the peaches, drizzling over any juices from the tray
  8. Spoon over the yoghurt and pesto then crumble over the feta
  9. Serve immediately, store any leftovers in an airtight container in the fridge

Recipe by The Cook & Him at https://thecookandhim.com/recipes/couscous-salad-with-roast-peaches/