Recipes | Fruits From Chile
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  • 4 tablespoons fresh squeezed orange juice
  • 1 teaspoon finely grated ginger
  • 4 tablespoons olive oil
  • 1 teaspoon honey
  • sea salt
  • freshly ground black pepper
  • 2 cups cooked couscous at room temperature
  • 2 Chilean nectarines, pits removed and thinly sliced
  • 16 fresh mint leaves
  • 1/4 cup salted, roasted pistachios


In a small bowl, whisk together the dressing: orange juice, ginger, olive oil, and honey. Season with sea salt and freshly ground black pepper to taste. Set aside. Divide couscous onto two large plates. Scatter nectarine slices, mint leaves and pistachios over the couscous. Drizzle on the dressing and season with additional salt and pepper to your liking.

Serves 2