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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.