Ingredients
1/2 cup uncooked couscous1 medium lime2 medium firm ripe peaches, halved and pitted1 teaspoon plus 1/4 cup canola oil, divided1 English cucumber, halved and sliced1 cup cherry tomatoes, halved1/4 medium red onion, thinly sliced1 tablespoon agave nectar2 teaspoons white wine vinegar1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Prepare couscous according to package directions; fluff. Transfer to a large bowl; let cool. Meanwhile, finely grate enough zest from lime to measure 1-1/2 teaspoons; set aside for dressing. Slice lime in half. Brush peach and lime halves with 1 teaspoon oil. Grill peaches, covered, over medium heat until tender, 3-4 minutes on each side. Remove to a cutting board. Grill lime halves just until tender, about 1 minute.
When cool enough to handle, chop peaches and add to couscous. Stir in cucumber, tomatoes and red onion. Squeeze juice from lime into a small bowl. Add agave, vinegar, salt, pepper, reserved lime zest and remaining 1/4 cup oil. Whisk until blended. Pour over salad; toss to coat.
