http://www.lawrence.com/users/shenning/photos/2011/oct/16/222971/

It’s a funny time of year for sure. Leaves are falling, but it was in the mid-70s on Sunday. A huge shift from say, Saturday morning, when it was so cold in the house I had to turn on the heat.

This recipe satisfies both the need for warmth and the need to enjoy certain foods before it’s just too dang cold to do so. The couscous in this recipe could be warm or cold, depending on your mood, while the nectarines and watercress give the dish a bit of summery appeal.

It serves four, but if you’re having it as a main dish, chances are you could just split the whole thing in two.

Whole-Wheat Couscous with Nectarines and Pistachios

1 cup whole-wheat couscous

1 tablespoon apple cider vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

2 tablespoons extra-virgin olive oil

2 organic nectarines, diced

1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)

1/2 cup pistachios, chopped

1/4 cup thinly sliced shallot

Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, whisk together vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until dressing thickens. Add couscous, newww.wholefoodsmarket.comctarines, watercress, pistachios and shallots to bowl and toss to combine. Serve warm or chilled.

— Recipe from