Couscous salad with roasted peach wedges and orange dressing

Name: Couscous salad with roasted peach wedges and orange dressing
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Orange (approx. 200 g); 1 1/2 TSP. Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 TEASPOON Turmeric; 80 ml Vegetable broth; 50 g Couscous (durum wheat semolina); 1 (approx. 100 g) Peach; 5 Stem(s) Mint; 1/2 TEASPOON crushed pistachio kernels; 1/2 TEASPOON Honey

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Orange (approx. 200 g)
1 1/2 TSP. Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 TEASPOON Turmeric
80 ml Vegetable broth
50 g Couscous (durum wheat semolina)
1 (approx. 100 g) Peach
5 Stem(s) Mint
1/2 TEASPOON crushed pistachio kernels
1/2 TEASPOON Honey

Directions

1
Cut the orange in half, squeeze the juice. Gradually add 1 teaspoon of oil to the orange juice. Season to taste with salt and pepper and chill. Bring the stock to the boil. Sprinkle in turmeric and couscous and let it swell for about 5 minutes.
2
Pluck them apart several times with a fork. Wash the peach, stone it and cut it into slices. Wash the mint and dab dry. Put 1 nice leaf aside for garnishing. Cut the rest into strips.
3
Coarsely chop the pistachios. Mix the couscous with half of the dressing and let it soak for about 5 minutes. In the meantime heat 1/2 tsp. oil in a pan, add the peach slices and fry for about 2 minutes, glaze with honey and remove.
4
Mix the couscous with mint and pistachios, season with salt and pepper. Arrange couscous with peach slices on a plate and garnish with mint. Serve the rest of the dressing separately.