That is what summer season’s all about: grilled peaches and light-weight, fluffy bowls of refreshing flavors.
Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado
I used to assume grilled peaches have been overrated till I had them in a salad just lately they usually have been executed so completely (and on ripe peaches.) Barely candy, warmed, and fork tender, they have been like a delicacy. I knew I needed to recreate them in a bowl meal, and since I’ve been on a couscous kick these days (have you ever tried my Mediterranean Couscous Salad?), right here we’re.
Feta is salty, arugula soaks up the dressing, and the avocado is the proverbial cherry on prime. This can be a nutrient-packed meal with tons of taste and comes collectively so rapidly, it’s an beneath 30 minute form of meal, so make it on these busy summer season nights. You’ll be glad you probably did!
When you don’t have a grill or a grill pan, you can too simply prepare dinner the shrimp in an air fryer or sauté them in a pan – they gained’t have these picturesque grill marks, however they’ll be simply as flavorful.
Completely happy summer season!
Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado
Servings 4 individuals
- 1 cup dry couscous
- 2 peaches, pitted and sliced into ¼-inch thick items
- 6 tablespoons further virgin olive oil
- 1 pound shrimp, peeled and deveined
- ½ teaspoon garlic powder
- salt and pepper
- 3 tablespoons purple wine vinegar
- ¼ teaspoon purple pepper flakes
- 1 teaspoon Dijon mustard
- 1.5 teaspoons honey (or extra, when you like a sweeter dressing)
- 3 packed cups child arugula
- 1/2 cup crumbled feta cheese
- 2 peeled and pitted avocadoes, cubed
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Cook dinner the couscous in response to package deal instructions.
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Brush the peach slices with olive oil. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil and season with garlic powder, salt, and pepper.
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In the meantime, warmth a grill pan over medium-high warmth. As soon as sizzling, add the peaches and grill for two minutes per aspect. Put aside. Add the shrimp and prepare dinner for 3 minutes, flip and prepare dinner one other 2 minutes or till C-shaped and opaque.Take away from warmth and put aside. Set the peaches on a slicing board and chop into ½-inch items and put aside (that is non-obligatory, however I choose my peaches chopped in salads so every chew has just a little little bit of peach!)
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In a big mixing bowl, whisk collectively 2 tablespoons further virgin olive oil, purple wine vinegar, purple pepper flakes, Dijon mustard, honey, and season with salt and pepper. Style and if too tangy, add extra honey and whisk once more. Add the cooked couscous, arugula, half of the feta, and toss to mix. Divide the salads into bowls, prime with cooked shrimp, peach slices, avocado, and remaining feta. Serve.
