Recipes

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.

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