Total Time
25mins
Prep 15 mins
Cook 10 mins

DH and I made this easy recipe for lunch from the Vegetarian Times and thought it was good. DH suggested using water instead of veggie broth next time as he thought it might have detracted from the "brightness" of the basil and the kalamata olives that we used. I used Israeli couscous because I like it better. The recipe states that this serves 4, but I think it is more like 2-3.

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine broth, garlic and oil and bring just to a boil over high heat.
  2. Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes.
  3. Uncover couscous mixture; fluff with fork to separate grains. Lightly stir in remaining ingredients until blended. Transfer mixture to a large shallow bowl and serve warm or at room temperature.
Most Helpful

Oh my, this was delicious. It's full of good things both taste and health wise. I'll be having dinner guests a bit later this month for the first summer get together and this is the first item to be added to the menu. If you enjoy couscous you just can't go wrong here.

Annacia May 07, 2013