2 nectarines, pitted and halved
2 red plums, pitted and halved
1 1⁄2 cups vegetable broth
2 tbsp Big Horn Cilantro & Roasted Onion Olive Oil
2 tbsp Big Horn Persian Lime Olive Oil
1 tbsp honey
1 tbsp chopped mint leaves
1 tbsp roasted, salted sunflower seeds for topping
Brush 1 tbsp Big Horn Persian Lime Olive Oil over the cut sides of each fruit. Heat grill to medium and fruit directly on grill rack. Cover and grill about 5 minutes or until charred. Remove and cut into smaller wedges for salad.
Bring broth to boil in a medium saucepan and stir in couscous along with 1 tbsp Cilantro and Roasted Onion Olive Oil. Remove from heat and cover. Let stand 5 minutes and fluff with a fork.
In a separate large bowl, whisk together the remaining Roasted Cilantro & Roasted Onion Olive Oil and Persian Lime Olive Oil, honey, 1⁄4 tsp salt, and 1⁄4 tsp pepper. Add fruit, couscous, mint, and toss the salad to coat. Top with sunflower seeds.