Couscous-Romaine Salad with Warm Peaches, Almonds, Feta & Dill

Directions

1. Cook the couscous: in a small saucepan, boil water with salt. Remove from heat, stir in the couscous, cover, and let stand 10 minutes until fluffy.
2. Prep the produce: wash and dry all fresh items; halve the lettuce lengthwise and cut into thin strips, then set aside.
3. Make the dressing: in a medium bowl, combine lemon juice, minced garlic, oil, Dijon, brown sugar, and spices; whisk until smooth.
4. Toss the vegetables into the dressing: dice the cucumber and add it to the bowl, followed by the lettuce strips.
5. Add half of the chopped dill to the bowl and reserve the rest for serving; toss the greens to coat lightly with the dressing.
6. Stir in the cooled couscous to the bowl, then gently mix to combine all components.
7. Cook the peaches and almonds: heat a skillet over medium, add a little oil, then cook peaches and almonds with sugar, salt, and pepper until peaches are tender and lightly browned; remove from heat and keep warm.
8. To serve: divide the salad onto plates, top with the warm peaches, almonds, feta, and the remaining dill.