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About the Dish

  • Israeli Couscous

    Israeli Couscous

  • Butter


  • Oregano


  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • PeachDish Salt

    PeachDish Salt

  • Apple


  • Radish


  • Yellow Onion

    Yellow Onion

  • Apple Cider Vinegar

    Apple Cider Vinegar


Please read through the entire recipe card before beginning. Prepare your mise en place: Pick and chop oregano leaves. Cut apples into 1/2-inch dice. Slice radishes. Cut onion into 1/2-inch dice. Peel and mince garlic.
In a small saucepan, combine kosher salt with about 3 cups water. Place over high heat. When water boils, add couscous and cook 5 minutes. Drain couscous in a strainer; transfer to a medium bowl, and add 1 pat butter and the oregano. Toss, cover and set aside.
While the couscous cooks, season the chicken breasts on both sides with a total 1/2 teaspoon PeachDish salt.
Heat a sauté pan over medium high heat; add 1/2 tablespoon (1 1/2 teaspoons) cooking oil. Add the chicken and cook on the first side until browned on the bottom and flesh is cooked about two-thirds of the way through. Flip and cook 1-2 minutes more, or until firm to the touch. Remove chicken to a plate and set aside.
Reduce heat under pan to medium. Add the remaining 1/2 tablespoon oil to the pan. Add apples, spread in an even layer, and cook without moving 1 minute, or until browned on the bottom. Stir in radish, onion and garlic, and cook while stirring 3-4 minutes more, or until onions begin to turn translucent.
Add apple cider and vinegar, and reduce heat to a simmer. Cook about 3 minutes, or until the onions are tender. Turn off the heat, and gently stir in the mustard and remaining 1 pat butter.
Fluff and season the couscous to taste with PeachDish salt. Divide between 2 plates and top with chicken breasts, apple mixture and sauce. Enjoy!