Peach Couscous

Recipe by Sass Smith
READY IN: 30mins




  • 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.