Method

Combine the couscous and chicken stock in a medium saucepan and set over a moderate heat. Bring to a simmer, reduce heat to low and fit a lid. Cook for 12 minutes, until all the liquid is absorbed, then stir in 1 tablespoon of olive oil and spread on a tray to cool. Cut the cheeks off the peaches, then slice into wedges. Dice the remaining fruit and combine in a small saucepan with the vinegar. Simmer for 3 minutes, then set aside to cool. Add the garlic and mustard, then puree with a stick blender until smooth. Season with salt and pepper. Toss the couscous, peaches, kale, capsicums, onion, dill, cranberries and pecans in a large bowl, then mix with the dressing.

3. 2.

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