This sweet, tangy and nutty whole wheat couscous recipe with nectarine and toasted almonds can be whipped up in only 10 minutes.
Okay, ‘fess up. Who pressed the fast-forward button? I swear on a wedge of Brie cheese (that’s serious stuff, people) that summer just started last week. And yet, I had to send my boys off to school yesterday.
These “time whizzing by” shenanigans must be stopped!
First day of school
And now I’m realizing with a panicky feeling that the days for summer fruits and veggies are numbered. I’m going to make it my personal mission to eat as many tomatoes, peaches, nectarines and zucchini as I can.
Someone please remind me that I said that when I start complaining of random rashes and stomachaches.
It’s been a long time since I’ve cooked with whole wheat couscous. I think I got stuck in the quinoa/barley/farro hole. Not that I mind. But sometimes you need to climb out and rummage through the random grain bins in your pantry.
Whole wheat couscous, which is technically a pasta, takes about 5 minutes to cook. That’s music to my ears now that dinner prep time is squeezed between homework, soccer practices and Kung-fu classes.
I made this side dish as simple as possible. A drizzle of olive oil and a squeeze of lemon juice are tossed with the cooked couscous, chopped nectarine, green onions and toasted almonds. Nutty, tangy and sweet.
Ten minutes and it’s done. This can be served warm or cold – whichever you prefer.
Other whole grain side dish recipes:
Couscous with Nectarines & Toasted Almonds Recipe
- Bring the water to a boil in a small saucepan. Add the couscous and salt, cover and remove from the heat. Let stand for 5 minutes.
- Fluff the couscous with a fork and stir in the olive oil.
- Stir in the nectarine, green onion and lemon juice. Serve.
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