Resting time25 min.
Heat half a litre of salted water with the sprig of thyme and the bay leaf.
Swell the couscous for 5 minutes with a little olive oil and covered with the water.
Fluff up the couscous with a fork, cover with cling film and set aside.
Finely dice the cucumber, the tomatoes and the peaches.
Mix with the cooked couscous and season with the lemon.
Cut the aiguillettes into chunks and thread them onto the rosemary twigs to form skewers.
Just before serving, cook the duck skewers in a very hot Cristel frying pan.
Pile the tabbouleh in the centre of the plate and arrange the hot duck skewers on top.