Recipe by Dr. Jenny
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.
Top Review by Annacia
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.
- 1 1⁄4 cups low sodium vegetable broth
- 2 medium garlic cloves, minced
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 cups uncooked couscous
- 1⁄3 cup crumbled feta (optional) or 1⁄3 cup goat cheese (optional)
- 1⁄4 cup nicoise olives or 1⁄4 cup kalamata olive, chopped
- 8 cherry tomatoes, slivered
- 8 basil leaves, thinly sliced
- 1 tablespoon red wine vinegar
- 2 teaspoons drained capers
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- In a medium saucepan, combine broth, garlic and oil and bring just to a boil over high heat.
- Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes.
- 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.