That’s what summer is all about: grilled peaches and light, fluffy bowls with refreshing aromas.
Grilled peach and shrimp couscous bowls with feta, arugula, avocado
I used to think grilled peaches were overrated until recently I had them in a salad and they were done so perfectly (and on top of ripe peaches). Slightly sweet, warmed and tender, they were like a delicacy. I knew I had to re-cook them in a bowl, and since I’ve had a couscous kick lately (have you tried my Mediterranean couscous salad?), here we are.
Feta is salty, arugula soaks up the dressing, and the avocado is the proverbial icing on the cake. This is a nutrient dense meal with tons of flavor and comes together so quickly it’s a sub 30 minute meal of sorts, so make it on those busy summer nights. You will not regret it!
If you don’t have a grill or griddle, you can also just air fry the shrimp or sear them in a pan – they won’t have those picturesque grill marks, but they’ll be just as flavorful.
Happy summer!
Grilled peach and shrimp couscous bowls with feta, arugula, avocado
portions 4 People
- 1 Cup dry couscous
- 2 Peaches, pitted and cut into ¼ inch pieces
- 6 tablespoon Extra virgin olive oil
- 1 lb Prawns, peeled and deveined
- ½ teaspoon garlic powder
- salt and pepper
- 3 tablespoon red wine vinegar
- ¼ teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
- 1.5 teaspoon honey (or more if you like a sweeter dressing)
- 3 packed cups arugula
- 1/2 Cup crumbled feta cheese
- 2 peeled and pitted avocados, diced
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Prepare couscous according to package directions.
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Brush the peach slices with olive oil. In a medium bowl, toss the shrimp with 2 tablespoons olive oil and season with garlic powder, salt, and pepper.
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Meanwhile, heat a grill pan over medium-high heat. Once hot, add the peaches and grill 2 minutes per side. Put aside. Add the shrimp and cook 3 minutes, flip and cook another 2 minutes or until C-shaped and opaque. Remove from stove and set aside. Place the peaches on a cutting board, cut into ½-inch pieces and set aside (this is optional, but I prefer my peaches in salads so there’s a bit of peach in every bite!)
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In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, red wine vinegar, red pepper flakes, Dijon mustard, honey and season with salt and pepper. Taste and if too spicy add more honey and whisk again. Add the cooked couscous, arugula, and half the feta and mix together. Divide the salads among bowls, garnish with the cooked shrimp, peach slices, avocado, and remaining feta. Surcharge.