In a baking dish add place the feta in the center and surround the feta with the peach slices. Pour 1 tablespoon of the olive oil over the peaches and cheese and bake for 30 minutes.
Toasting the pine nuts
In a sauté pan over medium high heat cook the pine nuts until they start to brown. Stir to toast the other side of the pine nuts and place into a bowl and set aside.
Cook the couscous
Bring 1 cup of water to a boil, add the remaining ½ tablespoon of olive oil, salt, and ½ tablespoon of honey. Stir to combine. Pour in the couscous, cover, and remove from the heat. Allow to sit for 5 minutes before fluffing with a fork.
Assemble the salad
In a large mixing bowl add the couscous, toasted pine nuts, lemon zest, parsley, and remaining honey. Crumble the feta over the top and mix. Add the peaches and gentle mix them into the couscous. Drizzle with the aged balsamic vinegar.