Salads · 25 min
Couscous-Romaine Salad with Warm Peaches, Almonds, Feta & Dill
- 25 min
- 2–6 servings
- 630 kcal / serving
A bright, textural salad with crisp romaine, cucumber and dill, tossed with lemon-Dijon dressing, then finished with warm peaches, almonds and feta for a weeknight-friendly dish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅓ cupalmonds
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ small bunchfresh dill
- 1 clovegarlic
- 1lemon
- 2peaches
- 1 headromaine lettuce
- ½ cupwhole wheat couscous
- lemons
- English cucumbers
From the pantry: black pepper, brown sugar, crushed red pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- ½ small bunchfresh dill
- 1 clovegarlic
- 1lemon
- 2peaches
- 1 headromaine lettuce
- lemons
- English cucumbers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- ⅓ cupalmonds
- ½ cupwhole wheat couscous
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds | ⅓ cup | ⅔ cup | 1 cup |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | 1 | 2 | 3 |
| peaches | 2 | 4 | 6 |
| romaine lettuce | 1 head | 2 heads | 3 heads |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 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.
- Prep the produce: wash and dry all fresh items; halve the lettuce lengthwise and cut into thin strips, then set aside.
- Make the dressing: in a medium bowl, combine lemon juice, minced garlic, oil, Dijon, brown sugar, and spices; whisk until smooth.
- Toss the vegetables into the dressing: dice the cucumber and add it to the bowl, followed by the lettuce strips.
- Add half of the chopped dill to the bowl and reserve the rest for serving; toss the greens to coat lightly with the dressing.
- Stir in the cooled couscous to the bowl, then gently mix to combine all components.
- 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.
- To serve: divide the salad onto plates, top with the warm peaches, almonds, feta, and the remaining dill.
Two tips
- Make ahead: cook the couscous and chop the vegetables up to a day in advance; refrigerate separately and combine when ready to serve.
- Serving variation: crumble extra feta over the top and squeeze a little more lemon over to brighten the dish.
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 21 g
- Carbs
- 78 g
- Fat
- 31 g
- Fiber
- 19 g
- Sodium
- 298 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.