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Roasted Rosemary Peaches and Pearl Couscous Salad with Labne

Roasted Rosemary Peaches and Pearl Couscous Salad with Labne
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Recipe by: Lilydale
freerangechicken.com.au
Average: 4.4 (5 votes)
37 Collected
Difficulty
Easy
Category
Cuisine
-
Prep:  10 minutes
Cook:  20 minutes (plus cooling)
Serves:  8
Delicious juices of peaches complimenting the coolness of labne in this couscous salad.

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Roasted Rosemary Peaches and Pearl Couscous Salad with Labne
Ingredients:
Method:
  1. Preheat oven to 200°C (180°C fan-forced). Combine 2 tablespoons of oil, sugar and rosemary leaves in a medium baking dish. Season. Add peach; toss to coat. Roast, cut-side down, for 20 minutes, brushing with juices in pan halfway, or until peaches are just starting to brown. Cool for 10 minutes
  2. Meanwhile, heat remaining oil in a medium saucepan. Add couscous; cook, stirring for 5 minutes or until couscous is lightly browned. Add stock; bring to a simmer. Reduce heat to low; simmer, covered, for 10 minutes or until couscous is tender. Stand 5 minutes; fluff with a fork. Add sherry vinegar and 1 tablespoon of remaining oil to couscous; stir to combine. Season to taste and let to cool for 15 minutes
  3. Combine couscous, pistachios and mint on a large serving platter. Top with dollops of labne and peaches. Season with rosemary from peaches and drizzle the remaining oil before serving

Reviews for Roasted Rosemary Peaches and Pearl Couscous Salad with Labne

4.4
Average: 4.4 (5 votes)