Spiced couscous with peach and pear

Cut the peach and pear into strips and hydrate them in the hot stock for 10 minutes. Set the stock aside: it will have picked up the sweetness of the fruit.

Sweat the chopped onion in the oil over low heat until translucent. Add the spices and stir for 30 seconds.

Put the couscous in a bowl, add the onion and pour the stock over it, without the fruit. Cover and let sit for 5 minutes.

Toast the pine nuts in a dry pan until golden.

Fluff the grains with a fork, fold in the hydrated fruit and pine nuts, and finish with the chopped parsley.