This couscous and peach summer salad is the perfect side dish for any barbecue.
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This salad is very easy to make and can be ready in 30 minutes. The only cooking you will need to do is to prep the couscous and grill the peaches.
I am a huge fan of pearl couscous, it is also called giant couscous. There are many brands which you can buy, but I personally prefer the Zaytoun Organic ones which are made in Palestine. This couscous has a very different texture from normal couscous. It tends to be chewier like barley and also has a different taste as it is toasted.
The other star of this salad is the grilled peach. Grilled peaches are a lovely summery addition to any salads. The sweetness of the peaches is brought out more by grilling them and as the juices come out each grill ridge becomes caramelized.
The chickpeas add even more texture to this summer salad and turn it from a simple side dish to a filling meal. I find couscous to be a great addition to many dishes and a lovely vegetarian alternative to many meals. It is great in warm salads like my Chickpea Quinoa with Halloumi and Honey Walnut Dressing.
For the dressing, I like to use homemade Tahini, although you can use shop-bought ones too. I like to have this salad with a slightly thicker creamy dressing than a runny one, but that is a personal choice. If you wish for your dressing to be runnier, half the amount of tahini used and double the oil.
Couscous and Peach summer salad with Tahini Dressing
Ingredients
- 45 g Pearl Couscous
- 1 tbsp Toasted Sesame Oil
- 30 g Cooked Chickpeas
- 80 ml Boiling Water
- 20 g Fresh Flat Leaf Parsley
- 20 g Fresh Coriander
- 1/4 Red Onion
- 1 Ripe Peach
- 20 g Cucumber
- 6 Cherry Tomatoes
- 10 g Crushed Walnuts
- 10 g Sunflower Seeds
- A pinch of salt
Tahini Dressing
- 2 tbsp Tahini
- 1 tbsp Honey
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
Instructions
- Start by slicing the peaches and placing them on a hot griddle pan. Leave them to grill while you prepare the couscous
- In a pan heat up the sesame oil and toast the couscous for about 30 seconds to a minute
- Add the water and salt and let the couscous cook, for 6-8 minutes or until the water is absorbed
- Flip the peaches and grill the other side
- Finely chop the coriander, parsley and cucumber
- Slice the tomatoes in half
- Slice the onion into thin slices
- In a bowl combine the couscous, chickpeas, onions, tomatoes, parsley, coriander and peaches. Set aside and make the dressing.
Dressing
- In a pan combine all the ingredients and warm them for about 30 seconds
- Drizzle on the salad and top with crushed walntus, sunflower seeds and some ground pepper
I love how it can go from prepping to into my belly all in less than 30 minutes 🙂