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Raise your hand if peach season is your Christmas in July. (Same.) We’d eat the summer fruit every day in every dish if we could, and we have a feeling Jessica and Stephen Rose—owners of the beloved Nashville-based Peach Truck—agree. This pearl couscous with chickpeas, eggplant and peaches from their new release, The Peach Truck Cookbook, hits all the right notes.
“Pearl couscous with kalamata olives, chickpeas and generous slices of red onion and peach becomes a bowl of irresistible goodness,” they write. “The tahini adds depth of flavor and a lovely creaminess. This dish is great cold, warm or at room temperature, and you can make it up to one day ahead.”
Jessica, Stephen, you had us at “peaches.”
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