1 1/2 cups water
1/2 tsp. sea salt
1/2 tsp. dried oregano or basil
1 cup whole wheat couscous
4 large fresh peaches, halved and pitted
1 Tbls. balsamic vinegar
6 oz. feta (preferably goat) cheese, crumbled
2 Tbls. minced fresh chives, divided
Ground paprika for garnish

Boil the 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 or broil 2-3 minutes on each side. Remove to platter or individual serving plates.

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

If the peaches were broiled, drizzle any remaining pan juices over the couscous.

Sprinkle lightly with remaining chives and paprika. Serve on a bed of baby salad greens.