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These are really nice for brunch

Whole Foods


  • 1 1/2 cups water
  • 1/2 tsp sea salt
  • 1/2 tsp dried oregano or basil
  • 1 cup whole wheat couscous
  • 4 large fresh peaches, halved and pitted
  • 1 TB everyday balsamic vinegar
  • 6 oz sheep or goat's milk feta cheese, crumbled
  • 2 TB minced fresh chives, divided
  • ground paprika, for garnish


  • Boil the water in a medium saucepan. Remove from heat, stir in salt, oregano or basil and couscous. Cover immediately and let sit undisturbed for 10 minutes.
  • Meanwhile, brush peaches with balsamic vinegar and grill or broil 2–3 minutes on each side. Remove to platter or individual serving plates.
  • Toss the crumbled cheese and one tablespoon of the minced chives into the couscous, then spoon into the grilled peach halves, mounding the couscous. (If desired, first scoop out a little of the peach flesh to make more room for couscous stuffing.)
  • If the peaches were broiled, drizzle any remaining pan juices over the couscous. Sprinkle lightly with remaining chives and paprika. Serve on a bed of baby salad greens alongside a three bean salad.
  • Whole Foods

Categories: Brunch  Fruit  Pasta  Side Dish 
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