Grilled Peach & Burrata Couscous Salad

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 cup pearl couscous

2 ripe peaches, halved and pitted

1 tbsp olive oil (for brushing peaches)

1 ball burrata cheese

1/4 cup fresh basil leaves, torn

1/4 cup arugula (optional)

2 tbsp pine nuts, toasted

Salt and pepper, to taste

For the Dressing:

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp honey

1/2 tsp Dijon mustard

Salt and pepper, to taste

 

Instructions

Cook couscous: Prepare 1 cup pearl couscous according to package directions. Drain and let it cool completely.

Grill peaches: Brush halved peaches with olive oil and grill over medium heat for 2–3 minutes on each side until tender and slightly charred. Let cool, then slice.

Mix salad: In a large bowl, combine the cooled couscous, grilled peach slices, basil, arugula (if using), and toasted pine nuts.

Make dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl.

Assemble: Toss the dressing with the salad. Tear burrata over the top, season with salt and pepper, and serve immediately