Serves: 6-8
Preparation time: 25 minutes
Cooking time: 5 minutes

• 4 nectarines, halved and stoned
• 50ml olive oil
• 250g couscous
• grated zest of one large lemon
• 15ml freshly squeezed lemon juice
• 20ml each chopped basil and parsley
• 150ml feta cheese, crumbled
• small punnet of blueberries
• 1 packet of rocket

 

1 Leave the nectarines in halves or cut into wedges, if you prefer. Brush with olive oil and grill on both sides on a hot griddle pan until charred. Set aside to cool. Alternatively, drizzle with a little lemon juice and leave them raw.

2 Pour boiling water over the couscous, cover and leave to steam for about 15 minutes. Fluff up the couscous with a fork and set aside to cool.

3 Add the remaining ingredients to the couscous and season to taste with salt and freshly ground black pepper. Toss well to combine.

Words and image: Ideas magazine