Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Active Time
15 Mins
Total Time
25 Mins
Serves 4

Sweet peaches and tart green tomatoes gain depth from a bit of char on the grill. Look for peaches that are still slightly firm so they hold up to the heat.

How to Make It

Step 1

Preheat grill to high (450°F to 550°F).

Step 2

Bring 1 cup water and 1/4 teaspoon salt to a boil in a small saucepan over medium-high. Stir in couscous. Cover, remove pan from heat, and let stand 10 minutes. Uncover pan; fluff with a fork.

Step 3

Coat chicken thighs with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/2 teaspoon pepper. Coat tomato and peach slices with cooking spray. Add chicken to grill; cook 4 minutes on each side or until done. Add tomato and peach slices to grill; cook 1 to 2 minutes on each side or until just slightly tender.

Step 4

Combine remaining 1 tablespoon water, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream in a small bowl, stirring with a whisk.

Step 5

Cut peach slices into wedges. Place 1/2 cup couscous and 1 chicken thigh on each of 4 plates; top evenly with peaches and tomatoes. Drizzle each serving with 1 tablespoon sour cream mixture. Sprinkle with parsley, if desired.

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