Peach Couscous

"I just made this one up for my lunch and thought it was worth writing down. It's a sort of Persian-Moroccan fusion, basically a Moroccanized khoresht. I used the Trader Joe's whole wheat couscous, which is very high fiber and made the whole thing marginally healthier. The couscous-cooking process here is adapted from Claudia Roden's method, and yields reliably fluffy, separate grains."
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Ready In:




  • Couscous:

  • Preheat oven or toaster oven to 400 degrees.
  • Place couscous in oven-proof container.
  • Heat chicken broth to boiling in microwave or on stovetop, then stir into couscous; allow to sit for 10-15 minutes.
  • Gently fluff couscous with fork and stir in olive oil until all the grains are coated evenly. You can use a fork or your fingers.
  • Place couscous in the pre-heated oven to "toast" for another 10-15 minutes.
  • Sauce:

  • While the couscous is absorbing the chicken broth, melt butter in medium pan over medium-low heat. Brown shallots or onion.
  • Just before you put the couscous in the oven to toast, add preserved lemon and peaches to shallots and butter, allowing the sugars to caramelize slightly.
  • Depending on how juicy the peaches are, you may need to add small quantities of water to keep the juices from burning and to keep the sauce appropriately liquid.
  • Stir honey into the sauce just before the couscous is done toasting.
  • Turn the couscous out onto plates and ladle the sauce over it.

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I am a web producer and copy editor at an online newspaper. Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food. I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
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