• Place a pan over medium heat (no oil).
• Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
• Remove from the pan and set aside. 

TIP: Watch them closely—they can burn easily.

• Pour the couscous and stock into a bowl.
• Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
• Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve and pit the nectarines, then thinly slice into wedges.
• Once the almonds are toasted, return the pan to a high heat with a drizzle of oil.
• Add the nectarines and fry until caramelised and charred, 2-3 mins each side. 
• Meanwhile, roughly tomato. Trim and roughly chop the cucumber.
• Halve, peel and roughly chop the shallot.

• Toss the couscous with the cucumber, shallot, tomatoes, paprika, honey mustard dressing and one-third of the goat's cheese. 
• Season to taste with salt and pepper.
• Divide between bowls and serve topped with toasted almonds and crumble over the remaining goat's cheese.
• Arrange the charred nectarines on top of each salad.