Looking for a refreshing and healthy summer dish? Peach and Basil Couscous is the perfect recipe to try. This easy-to-make salad combines the sweetness of ripe peaches with the fresh aroma of basil, making it a flavorful and satisfying choice for warm days.
You start with pearl couscous, which has a lovely, chewy texture. The couscous is cooked in water or vegetable broth for extra flavor. Mix in diced peaches, thinly sliced basil, and finely chopped red onion. If you like, you can also add some crumbled feta cheese and toasted pine nuts or slivered almonds for additional texture and taste.
The dressing is simple but brings everything together perfectly. Whisk extra-virgin olive oil, fresh lemon juice, honey or maple syrup, and a bit of Dijon mustard. Season with salt and pepper, then drizzle over the couscous mixture and toss gently. This Peach and Basil Couscous can be served immediately or chilled to let the flavors meld.
Table of Contents
Essential Ingredients and Substitutes
Peach and Basil Couscous relies on fresh ingredients to create a flavorful, satisfying dish. Here’s a breakdown of important elements and some handy substitutes to keep your salad versatile and delicious.
Choosing the Right Couscous
Using pearl couscous, also known as Israeli couscous, adds a chewy texture that absorbs flavors well. Pearl couscous is preferred, but you can use regular couscous if needed - just adjust the cooking time according to package instructions for the best results.
For cooking, use water or vegetable broth. Broth adds an extra layer of flavor. If you’re out of broth, water will still work fine, seasoned with a bit of salt and pepper.
Summer Fruit Varieties
Peaches are the star fruit here, offering sweetness that pairs well with savory elements. Choose ripe but firm peaches to avoid ending up with mushy pieces in your salad. If peaches are out of season, nectarines work as a great substitute.
Feel free to explore other summer fruits like mango or even berries for an interesting twist. Just make sure the fruit is ripe and sweet to keep the balance of flavors intact.
Herbs and Flavor Enhancers
Basil is essential for this recipe, bringing a fresh and aromatic taste that complements the peaches. Thinly sliced basil is best. If basil isn’t available, mint or parsley can add a different yet pleasing flavor.
Flavor enhancers like feta cheese add a creamy, salty punch. If you're dairy-free or vegan, tofu or a dairy-free cheese alternative works well. For crunch, toasted pine nuts or almonds are excellent choices. You can also try sunflower seeds for a nut-free option.
Additional Tips
- Use fresh lemon juice in your dressing for a bright, tangy kick.
- Extra-virgin olive oil is a must for the dressing, offering a rich and smooth base.
- Sweeten with honey or maple syrup; choose based on your taste preference or dietary needs.
- For added texture and flavor, consider mixing in more vegetables like cherry tomatoes or cucumbers.
Preparing and Cooking
To prepare Peach and Basil Couscous, you'll need to focus on essential steps like cooking the couscous perfectly, prepping the ingredients, and carefully assembling the salad. Each step contributes to the overall taste and texture of the dish.
Cooking Couscous Perfectly
Start by bringing 1 ¼ cups of water or vegetable broth to a boil in a medium saucepan. Once boiling, stir in 1 cup of couscous. Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes or until the liquid is absorbed.
Let the couscous sit, covered, for 5 minutes off the heat. This helps it to steam properly. Then, fluff the couscous with a fork to separate the grains and let it cool to room temperature.
Prepping the Ingredients
While the couscous is cooking, prepare your other ingredients. Dice 2 ripe peaches after removing the pits. Thinly slice ½ cup of fresh basil leaves and finely chop ¼ cup of red onion. If you choose to use add-ins, toast ¼ cup of pine nuts or slivered almonds and crumble ¼ cup of feta cheese.
For the dressing, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of honey or maple syrup, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
Assembling the Salad
In a large bowl, combine the cooled couscous, diced peaches, sliced basil, and chopped red onion. If using, add the crumbled feta cheese and toasted nuts. Drizzle the dressing over the salad, tossing gently to ensure all ingredients are evenly coated.
Taste and adjust the seasoning with salt and pepper if needed. Serve the salad immediately or refrigerate it for an hour to let the flavors meld. The salad can be enjoyed cold or at room temperature, making it versatile for various serving options.
Recipe: Peach and Basil Couscous
Ingredients
For the Couscous:
- 1 cup couscous (preferably pearl couscous)
- 1 ¼ cups water or vegetable broth
- 2 ripe peaches, pitted and diced
- ½ cup fresh basil leaves, thinly sliced
- ¼ cup red onion, finely chopped
- ¼ cup crumbled feta cheese (optional)
- ¼ cup toasted pine nuts or slivered almonds (optional)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
Cook the Couscous:
- In a medium saucepan, bring water or vegetable broth to a boil.
- Add couscous, reduce heat to low, cover, and simmer for about 10 minutes until tender.
- Remove from heat, sit covered for 5 minutes, then fluff with a fork. Let cool to room temperature.
Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well mixed.
Assemble the Couscous Salad:
- In a large bowl, combine cooled couscous, diced peaches, basil leaves, red onion, feta cheese (if using), and pine nuts or almonds (if using).
- Drizzle dressing over mixture and gently toss to coat.
Season and Serve:
- Adjust salt and pepper to taste.
- Transfer to a serving platter or plates. Serve immediately or refrigerate for an hour for flavors to meld.
Couscous Salad Pairings and Serving Suggestions
Peach and Basil Couscous is a refreshing dish that works well for lunch or a light dinner. Find out what side dishes and proteins pair best to create a balanced and delightful meal.
Complementary Side Dishes
Grilled Vegetables:
Grilled zucchini, bell peppers, and eggplant complement the sweet and fresh flavors of the couscous salad. Simply drizzle with olive oil, season with salt and pepper, and grill until tender.
Garlic Bread:
Warm garlic bread adds a crunchy texture and a garlicky flavor that pairs wonderfully with the fresh peach and basil notes.
Simple Greens:
A green salad with a light vinaigrette can balance the richness of the couscous. Try using a mix of spinach, arugula, and a lemon-based dressing.
Tomato Cucumber Salad:
Chopped tomatoes and cucumbers with a bit of red onion, olive oil, lemon juice, salt, and pepper add brightness and crunch.
Protein Pairings
Grilled Chicken:
Lightly seasoned grilled chicken slices add a savory element that complements the sweetness of peaches.
Grilled Shrimp:
Grilled shrimp bring a delicate and slightly sweet flavor that harmonizes with the basil and honey in the couscous.
Feta-Stuffed Burgers:
Feta-stuffed beef or lamb burgers offer a rich and satisfying contrast to the light, fruity salad.
BBQ Tofu or Tempeh:
For a vegetarian option, BBQ tofu or tempeh provides a smoky flavor that pairs excellently with the refreshing salad.
Nutritional Information and Health Benefits
Peach and Basil Couscous is a nutritious and tasty dish that combines a variety of healthy ingredients. It provides fiber, vitamins, and is dairy-free when prepared without feta cheese.
Dietary Considerations
This dish is dairy-free if you omit the feta cheese. The couscous is a whole grain, providing you with essential carbs and fiber. Both peaches and basil contribute fiber as well, supporting digestion and keeping you full longer. The olive oil offers healthy fats, while the pine nuts or almonds supply additional nutrients.
If you choose the vegetable broth option and skip the feta, it's also suitable for vegetarians and vegans. The couscous provides some protein, making it a complete meal when combined with plant-based options.
Vitamins and Nutrients
Peach and Basil Couscous is packed with essential vitamins and minerals. Peaches are rich in Vitamin C and Vitamin A, which supports immune function and eye health. Basil adds a fresh flavor and provides Vitamin K, essential for blood clotting and bone health.
The extra-virgin olive oil in the dressing and the nuts offer Vitamin E and healthy fats that contribute to heart health. The couscous itself contains a small amount of protein and is a good source of selenium, which plays a role in metabolism and thyroid function.
Here's a quick breakdown of the nutrients per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 370 |
| Carbohydrates | 50g |
| Fiber | 7g |
| Protein | 8g |
| Fat | 15g |
| Vitamin C | 15% DV |
| Vitamin A | 12% DV |
| Selenium | 30% DV |
Frequently Asked Questions
This section covers common questions about making Peach and Basil Couscous, including ingredients, substitutions, and preparation tips.
Which ingredients are needed for Peach and Basil Couscous?
For the couscous, you'll need:
- 1 cup of pearl couscous
- 1 ¼ cups of water or vegetable broth
- 2 ripe peaches
- ½ cup of fresh basil leaves
- ¼ cup of red onion
- ¼ cup of crumbled feta cheese (optional)
- ¼ cup of toasted pine nuts or slivered almonds (optional)
- 2 tablespoons of olive oil
For the dressing, you'll need:
- 3 tablespoons of extra-virgin olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of honey or maple syrup
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Can I use a different type of couscous?
Yes, you can use traditional couscous or even quinoa if you want a gluten-free option. Just follow the package instructions, as cooking times may vary.
What are the main differences between Israeli and Moroccan couscous?
Israeli couscous, also known as pearl couscous, is larger and chewier. Moroccan couscous is smaller and cooks faster. Pearl couscous is better for soaking up flavors, making it ideal for this salad.
Can I use pre-cooked couscous?
Yes, you can use pre-cooked couscous to save time. Just follow the package instructions for reheating, then let it cool before adding it to the salad.
How do I prevent the couscous from clumping together?
Fluff the couscous with a fork after cooking and let it cool. Adding a little olive oil while it cools can also help keep it from sticking together.
What can I use instead of peaches?
You can use other fruits like nectarines, apricots, or mangoes. Choose a fruit that is ripe and sweet to complement the other flavors.
What can I use instead of basil?
Mint or parsley can be good substitutes for basil. They bring a fresh and herbaceous flavor to the couscous.
Can I use dried basil instead of fresh?
Fresh basil is best for its vibrant flavor. If using dried, reduce the amount and add it to the dressing so it can rehydrate and release its flavor.
Can I add other vegetables to the salad?
Yes, you can add vegetables like cherry tomatoes, cucumbers, or bell peppers. These will add extra flavor and texture to the salad.
Can I use a different type of cheese?
Feta cheese is optional. You can also use goat cheese or leave it out for a dairy-free version.
How do I make the salad more filling?
To make the salad more filling, add protein like grilled chicken, chickpeas, or tofu. This can turn it from a side dish into a main course.
How do I toast the pine nuts or slivered almonds?
To toast pine nuts or almonds, heat a dry skillet over medium heat. Add the nuts and stir frequently until they are golden brown and fragrant, about 5 minutes. Watch closely, as they can burn quickly.
How do I adjust the sweetness of the dressing?
To make the dressing sweeter, add more honey or maple syrup. Taste as you go to reach your desired level of sweetness.
How do I make the dressing tangier?
For a tangier dressing, add more lemon juice or a splash of vinegar. Taste after each addition to avoid making it too sour.
What can I serve with this couscous salad?
This couscous salad goes well with grilled meats, fish, or roasted vegetables. It also works as a light, standalone meal.
Can I serve this salad warm?
Yes, you can serve this salad warm by mixing the ingredients while the couscous is still warm. This will create a different, yet delicious, flavor experience.
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