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. —checker
1 cup tomato flavored couscous
2 large garlic cloves, roughly chopped
1 cup red onion, roughly chopped
several large handfuls of whatever kind of basil you have, roughly chopped
salt and pepper
In This Recipe
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.
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.
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.
Stir until combined. I recommend serving this with a crumble of goat cheese.
Someone once said, "the wise man knows that he knows nothing at all." Therefore if I spend my days seeking knowledge than I am simply trying to be a better fool. Hopefully I will eat well along the way.