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Savory Stuffed Peaches with Couscous and Feta

Serves 8
Time 35 min
This light and satisfying vegetarian dish is perfect during summer when peaches are at their peak. Fluffy couscous and moist, slightly pungent feta cheese complement the tender sweetness of grilled peach halves. Makes a beautiful lunch or simple supper dish when served on a bed of baby salad greens.
Ingredients
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon dried oregano or basil
  • 1 cup whole wheat couscous
  • 4 large fresh peaches halved and pitted
  • 1 tablespoon balsamic vinegar
  • 6 ounces sheep or goat's milk feta cheese crumbled
  • 2 tablespoons minced fresh chives divided
  • Paprika, for garnish
Method

Boil 1 1/2 cups 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.

Prepare a grill for medium heat cooking. Brush peaches with balsamic vinegar and grill 2 to 3 minutes on each side. Remove to platter or individual serving plates.

Toss crumbled cheese and one tablespoon of minced chives into couscous, then spoon into grilled peach halves, mounding couscous. (If desired, first scoop out a little peach flesh to make more room for couscous stuffing.) Sprinkle lightly with remaining chives and paprika.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon dried oregano or basil
  • 1 cup whole wheat couscous
  • 4 large fresh peaches halved and pitted
  • 1 tablespoon balsamic vinegar
  • 6 ounces sheep or goat's milk feta cheese crumbled
  • 2 tablespoons minced fresh chives divided
  • Paprika, for garnish