Couscous Salad with Peaches and Arugula

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Nothing screams summer like sweet and juicy peaches! Little balls of sunshine that are so versatile, you can serve them as dessert or mixed in a Couscous Salad with Peaches and Arugula. The sweetness balances out the sharp flavor of the arugula, and the balsamic dressing pulls all of the flavors together.....

Toasted pine nuts and almonds add the perfect crunch to offset the pearl {Israeli} couscous. This salad was absolutely perfect at our recent tapas party. It's also very simple to throw together!

How to make Couscous Salad with Peaches and Arugula:

Start by cooking and thoroughly draining the couscous, and set it aside. Peel, pit, and dice the peaches, and set aside. Toast the pine nuts and almonds.....

and set aside to cool. Place the couscous, arugula, peaches, and mint in a large bowl.....

Whisk dressing together in a small bowl, then drizzle over the salad.....

Toss to combine.

Just before serving, add the pine nuts and sliced almonds and toss to combine.....

Serve with a warm baguette and softened goat cheese.....

Since it was a party, we also had Sweet and Spicy Almonds.....

Marinated Olives and Mushrooms.....

Grilled Shrimp on skewers and Albondigas {Spanish Meatballs}.....

And we then washed it all down with a refreshing Summer Berry Sangria.....

I thought for sure that we would all be stuffed by the end of the meal, but it was surprisingly light. All in all, it was the perfect way to start the summer and forget all about that fluffy white stuff!!

Yes, I said forget! I am moving West this summer and will happily eventually forget all about the ice, snow, freezing drizzle, and -35 degree wind chills. 🙂

Enjoy!!

Couscous Salad with Peaches and Arugula

Celebrate summer with this light and refreshing Couscous Salad with Peaches and Arugula.

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Course: Appetizer, Salad

Cuisine: Mediterranean, Spanish

Keyword: couscous, peaches, arugula, salad, recipe, tapas

Total Time: 15 minutes

Servings: 6 Servings

Calories: 272kcal

Author: Lisa Johnson

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Ingredients

For the Salad

• 1 cup cooked pearl {Israeli} couscous
• 4 cups arugula
• 2 peaches peeled, pitted, and diced
• ¼ cup toasted pine nuts
• ¼ cup sliced almonds toasted
• ¼ cup chopped, fresh mint leaves

For the Dressing

• 3 Tablespoons Walnut or Almond oil
• 3 Tablespoons balsamic vinegar
• sea salt and pepper to taste

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Instructions

• Cook and drain couscous, set aside.
• Toast the pine nuts and almonds, set aside.
• Whisk together dressing ingredients until well combined, set aside.
• Place couscous, arugula, mint, and peaches in a large bowl.
• Add the dressing and toss to combine.
• Just before serving, add the pine nuts and almonds. Toss to combine.

Notes

This recipe can be used as an appetizer for 6 servings, or as a starter salad with 4 servings.

Nutrition

Calories: 272kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 286mg | Fiber: 3g | Sugar: 6g | Vitamin A: 560IU | Vitamin C: 5.9mg | Calcium: 54mg | Iron: 1.3mg