Cut the orange in half, squeeze the juice. Gradually add 1 teaspoon of oil to the orange juice. Season to taste with salt and pepper and chill. Bring the stock to the boil. Sprinkle in turmeric and couscous and let it swell for about 5 minutes.
Pluck them apart several times with a fork. Wash the peach, stone it and cut it into slices. Wash the mint and dab dry. Put 1 nice leaf aside for garnishing. Cut the rest into strips.
Coarsely chop the pistachios. Mix the couscous with half of the dressing and let it soak for about 5 minutes. In the meantime heat 1/2 tsp. oil in a pan, add the peach slices and fry for about 2 minutes, glaze with honey and remove.
Mix the couscous with mint and pistachios, season with salt and pepper. Arrange couscous with peach slices on a plate and garnish with mint. Serve the rest of the dressing separately.