Author 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 is ready and the tomatoes are not. This gets better over time, and I love it cold on a hot summer afternoon. —checker
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Ingredients
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1 cup tomato flavored couscous
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2 large garlic cloves, roughly chopped
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1 cup red onion, roughly chopped
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several large handfuls of whatever kind of basil you have, roughly chopped
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olive oil
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salt and pepper
Directions
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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.
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.
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