Heat oven to 400° F. Bring 1 1/4 cups water to a boil then add couscous, cover and remove from heat. After 5 minutes fluff with a fork and toss with parsley.

Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.

Season the pork with ½ teaspoon salt, ¼ teaspoon pepper, and 1/4 teaspoon red pepper flakes and cook until browned, 3 to 5 minutes per side. Transfer to a plate.

Add the green beans, peaches, onion, vinegar, honey and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.

Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, about 10 minutes.

Sprinkle the pork and peaches with basil and serve over couscous with a good spoonful of the pan juices.