1. Heat olive oil in a large stock pot or Dutch oven. Add onion, carrots, celery, garlic powder, and onion powder. Season with salt and pepper. Cook, stirring for about 5 minutes over medium-high heat, until softened and slightly caramelized.
2. Stir in fresh minced garlic during the last 2 minutes of cooking.
3. Pour in chicken stock and stir, scraping up any browned bits. Add thyme. Bring to a boil, then simmer for a couple of minutes. Remove ⅓ cup of the stock and set aside to cool.
4. Stir in orzo and shredded chicken. Cook for 8–10 minutes (or according to package directions) until the orzo is nearly cooked. Stir frequently to prevent sticking.
5. Whisk cornstarch with the cooled chicken stock into a slurry, then stir it into the pot to slightly thicken the broth.
6. Add baby spinach and lemon juice, stirring until the spinach is wilted and everything is heated through. Adjust seasoning with more salt and pepper if needed.
7. Serve garnished with fresh parsley, thyme sprigs, and lemon slices.

1. Step 1: Cook the Couscous
   Cook 1 cup of pearl couscous according to the package instructions. After cooking, pour off any remaining water and allow the couscous to cool to room temperature. Fluff with a fork.
2. Step 2: Grill the Peaches
   Brush peach halves with olive oil. Heat a grill or grill pan over medium heat and place the peaches cut side down. Grill for 2–3 minutes on each side until beautifully charred and tender. Allow to cool slightly, then slice.
3. Step 3: Toss the Base
   In a large bowl, combine the cooled couscous, arugula (if using), torn basil leaves, and toasted pine nuts.
4. Step 4: Mix the Dressing
   In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, and a dash of salt and pepper—then whisk until smooth and well blended. Pour the dressing over the salad and give it a gentle toss so everything gets beautifully coated.
5. Step 5: Assemble and Serve
   Arrange the grilled peach slices over the top of the salad. Tear the burrata cheese over everything. Season with additional salt and pepper to taste. Serve immediately and enjoy every bite!

Pour: 8 people

Source: https://www.recipesrealm.net/grilled-peach-burrata-couscous-salad/