This salad just screams summer with it's garden fresh tomatoes, ripe peaches, and peppery arugula. This comes together quickly and is packed full of flavor.
Course Main Course, Salad
Cuisine American
Keyword couscous, Peach Crumble, salad, tomato
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 398kcal
Ingredients
4medium-large ripe tomatoes
2-3medium-large ripe peaches
8-12stripsthick cut bacon
1cupIsraeli couscous
1/4 cupbasil leaves
6-10cupsarugula
balsamic dressing
Instructions
Preheat oven to 450 degrees
Line a rimmed baking sheet with parchment paper. Lay bacon strips in an even layer on the baking sheet. Bake in the oven for 12-15 minutes or until it reaches your desired doneness. We like our crispy but not burned and generally cook ours for 14-15 minutes depending on the thickness of the bacon
Meanwhile, cook couscous according to package instructions
While the bacon and couscous cook, dice your tomatoes and peaches into wedges and then chop the wedges in half. Chop your basil into thin ribbons
When the bacon is cooked, removed to a paper towel lined plate to drain off the grease. Once cooled, chop into bite sized pieces.
Divide the salad ingredients evenly amongst large plates or bowls. Toss with balsamic dressing. This recipe makes enough for 4 entree sized salads or 8 side salads