Recipe

Tomato Couscous with Basil

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Chef
checker's Notes: At a favorite Mediterranean foods store in the DC area I find an abundant variety of flavored couscous. I am particularly fond of the tomato, especially in the before time when the basil...
At a favorite Mediterranean foods store in the DC area I find an abundant variety of flavored couscous. I am particularly fond of the tomato, especially in the before time when the basil is ready and the tomatoes are not. This gets better over time, and I love it cold on a hot summer afternoon.

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2 large garlic cloves, roughly chopped Ask a question about this ingredient

several large handfuls of whatever kind of basil you have, roughly chopped Ask a question about this ingredient

Bring two cups of water to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 5-10 minutes, or while you prepare your other ingredients.
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In a skillet over medium heat, quickly sauté the chopped garlic and onion for a few minutes to soften lightly and take off some of the edge.
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Once the couscous has absorbed all the liquid, fluff it with a fork and add the sautéed garlic and onions, basil, salt, pepper and a little olive oil to moisten.
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Stir until combined. I recommend serving this with a crumble of goat cheese.
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