Emmenatal Couscous Salad

Emmenatal Couscous Salad


Ingredients
1/4 cup (60 mL) blue berries
1 cup (250 mL) pearl couscous
1/3 cup (75 mL) slivered almonds
1/3 cup (75 mL) unsalted shelled pistachios, coarsely chopped
3 tbsp (45 mL) canola or sunflower oil
1/3 cup (75 mL) lemon juice
Salt and freshly ground pepper
6 oz (180 g) Swiss Emmental, cut into small cubes or shaved
1 peach, pitted and sliced
1 cucumber, diced
1 cup (250 mL) fresh parsley, coarsely chopped


Preparation
Preheat oven to 375°F


Cook couscous according to package instructions


Rinse with cold water and drain


Spread almonds and pistachios evenly on a baking sheet


Toast in the oven for 7–10 minutes, let cool


Place all ingredients in a large bowl, stir well and serve