Description
Summer stone fruit couscous salad combines fluffy couscous with juicy peaches, nectarines, plums, fresh herbs, crisp cucumber, tangy feta, and a bright lemon dressing. This colorful and refreshing side dish is perfect for summer gatherings and light lunches, offering a balance of sweet, savory, and fresh flavors.
Ingredients
For the Salad
- 1 1/2 cups cooked couscous, cooled
- 2 ripe peaches, diced
- 2 ripe nectarines, diced
- 1 ripe plum, diced
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted sliced almonds
- 2 tablespoons dried cranberries, optional
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook Couscous: Prepare the couscous according to package directions, typically by boiling water, adding the couscous, covering, and letting it steam. Once cooked, fluff the couscous with a fork and allow it to cool completely to prevent it from becoming mushy in the salad.
- Make Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, honey or maple syrup, Dijon mustard, dried oregano, salt, and black pepper until emulsified and smooth. This will provide a bright and balanced flavor to the salad.
- Combine Salad Ingredients: In a large serving bowl, add the cooled couscous. Toss in diced peaches, nectarines, plum, cucumber, finely chopped red onion, crumbled feta cheese, chopped fresh mint and parsley, toasted sliced almonds, and optional dried cranberries to add both texture and color.
- Dress the Salad: Pour the prepared lemon dressing over the couscous mixture. Gently toss all ingredients until everything is evenly coated with the dressing, ensuring balanced flavor in every bite.
- Marinate: Let the salad rest for 15–20 minutes at room temperature or chilled, allowing the flavors to meld and develop for enhanced taste.
- Serve: Garnish with additional mint leaves, feta crumbles, or toasted almonds if desired. Serve chilled or at room temperature as a refreshing side or light meal.
Notes
- Use any mix of peaches, nectarines, plums, or apricots you have available for variety.
- For a vegan version, substitute honey with maple syrup and omit the feta cheese.
- Add grilled chicken or chickpeas for a complete meal with extra protein.
- Add toasted almonds just before serving to keep them crunchy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch, Summer Recipes
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
