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Couscous salad with nectarine and ham

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Ingredients for 2 servings:

  • 80 g couscous
  • 160 g water
  • 300 g cherry tomatoes
  • 2 nectarines
  • 150 g lettuce
  • 1 ball of light mozzarella
  • 2 packs of Parma ham
  • 40 g Crema di Balsamic vinegar
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

summery fruity

Place couscous in a bowl with salt (approx. 3 g), pour boiling water over it, and let it swell. Remove the lettuce from the stems, wash, spin dry, and chop. Wash the tomatoes and nectarines as well. Then quarter the tomatoes and core the nectarines and chop them finely. Drain the mozzarella, pat dry, and cut into small cubes. Trim the ham from the fat and tear it into large pieces. Mix the prepared ingredients together, season with salt and pepper, and top with balsamic vinegar. Serve with a (herb) baguette. 640 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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