Couscous Salad Over Grilled Peaches

Print Friendly
Couscous Salad Over Grilled Peaches

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

So healthy, so delish! Spoon your cooked couscous over grilled peach slices and discover a whole new layer of flavor! From our friends at the Robert Rothschild Farm.


  • 4 Peaches, fresh
  • 1 1/2 cups  Water
  • 1 Tbsp.  Butter
  • 1 cup Couscous
  • 1/2 cup  Raisins
  • 1/3 cup  Walnuts, chopped
  • 2 Tbsp. Olive oil
  • 1/4 cup Robert Rothschild Farm Raspberry Honey Mustard Dip
  • Honey for garnish
  • Vegetable oil
  • Salt to taste

Recipe Info

  1. Slice peaches in half and remove pit. Then slice into 1/2 inch thick slices. (Should yield about 4 slices per peach). Brush each side of peach with a little vegetable oil. Season with salt on each side. 
  2. Grill peaches on a hot grill for 2-3 minutes per side or use a Panini grill. Remove peaches from grill and set aside to cool. Bring water and butter to a boil and then add couscous. Cover, remove from heat and set aside for 5 minutes. After 5 minutes, add raisins, walnuts, olive oil and Raspberry Honey Mustard Dip. 
  3. To serve, place a peach slice on a plate. Scoop out couscous salad with an ice cream scoop and place on top of grilled peach slice. Drizzle plate with some honey to garnish. Yields 16 peach appetizers.

Print Friendly Save paper with the printer friendly version