The Seasonal Potluck continues! Betsy and I had to pick two ingredients again this month because there are just too many good ones to choose from. The featured ingredients for August are peaches and corn! Remember to check out all of our recipes, as well as those of other bloggers on our link page here!
This recipe is a nice light side dish, or you could enjoy a couple of peach halves as a main course. You could add herbs or different cheeses, even nuts or dried fruit to the couscous for a different flavor if you don’t feel like the feta and chives are enough. You could also probably use other small grains if you wanted to play around with the recipe a little more. I served these as a side with some falafel sandwiches, and it made a nice complete meal for Meatless Monday. I’ve been doing the meatless thing on Mondays for a while, with no comments or complaints from the Husband…until he found out that I was doing it. Funny how that works.
Grilled Peaches filled with Couscous
adapted from Whole Foods, makes 8 servings
1 1/2 cups water
1/2 teaspoon 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 reduced-fat feta cheese, crumbled
2 tablespoons minced fresh chives, divided
Paprika, for garnish
Boil 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 for 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.)