Fresh peaches, crisp sugar snap peas tossed with couscous in a bright dressing is a delicious and beautiful dish to serve on a hot summer day. The flavors may seem like they don’t really go together but once you try this combination, you’ll know why this recipe was chosen to be included in a popular southern cookbook. 
Here’s how all of this came together ~ on Monday, my dear friend, Margaret, arrived at my back door with a half bushel of beautiful Georgia peaches. What a great surprise, ok, not really, cause I did speak with her before she went on her trip and said “hey, if you run across any Georgia white peaches, pick me up some, I’ll pay you.” 
Well, pick some up she did – white ones and also, those beautiful free stones. So, there’s been cobbler, ice cream is on the horizon, tomorrow is “freezing day” but I wanted to mix things up a bit. After a little searching, I found a recipe I liked but changed it up to fit my taste. Who knew that fresh peaches, sugar snap peas, couscous and a few other simple ingredients could make such a great dish! The real test came when, today, I had the opportunity to provide a dish for some very deserving volunteers who had been working hard all week long at VBS. With just a tad bit of hesitation, I served them Fresh Peaches with Couscous and mercy day….again, who knew? It’s fresh, light and yes, tastes just like summer. Thank you Margaret for going on that road trip and to my neighbor…the great state of Georgia, you sure do make a good peach!
Ingredients
- 1 ¼ cups water
- 1 cup of couscous
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 cup fresh sugar snap peas
- 1 ½ cups fresh peaches cut into small pieces
- 3 tablespoons of basil - torn or thinly sliced
- ¼ cup shelled pistachios
- 2 tablespoons fresh lime juice
- 1 ½ tablespoons olive oil
Instructions
- Bring water to a boil in medium saucepan. Stir in couscous, oil, and salt. Remove from heat, cover, and let sit for 5 minutes.
- Blanch peas - Cook briefly in simmering water until peas turn bright green. Remove to ice bath to cool. Drain.
- Mix lime juice and olive along with a generous pinch of salt in a jar or whisk until mixed.
- Using a fork, flake couscous and place in a large mixing bowl. Add peaches, peas and pistachios. Drizzle on dressing, add basil and toss together, making sure all ingredients are incorporated. Taste for seasonings and adjust with salt and additional dressing. This salad is best served at room temperature but can be chilled.
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Mercy Day back at you, Mizzerez Mullins! But, girl, those are some SOUTH CAROLINA peaches. And from a native of the Palmetto State…that those are Georgia peaches…well, them's fightin' words! I stopped on I85 in Cowpens, SC kinda near the Gaffney Peachoid water tower. Even had a thirty minute chat with Barbara Abbott whose husband planted all those peach trees back in the day. Just looked it up on the Internet and SC has been producing twice as many peaches as Georgia for years. Just sayin'. Love you, mean it, Margaret
I am working on it and we should be able to enjoy peaches and cream tonight!
Although barely mentioned, there was peach cobbler, warm from the oven and gone in less than a few minutes-
outstanding. Hope today is "freezing day" which means fresh peach ice cream. Can't wait!