Sun-Dried Tomato Basil Couscous brings the bright flavors of Italy to your table. It is the perfect solution to the rice or potatoes side dish blahs. Best of all, you can whip this up in about 15 minutes, including preparation time. What’s not to love?
Couscous is often mistaken as a grain. In fact, it is a form of pasta, and it is often cooked in a flavored broth. Using 5-minute couscous makes this fast and easy. This dish may be served hot or at room temperature. Use store-bought sun-dried tomato vinaigrette or make your own.
If you grow tomatoes at home, you might want to try your hand at making your own sun-dried tomatoes. Check out the link in the ingredients list below for instructions. Oil-packed are recommended here, but the dry-packed ones from the produce section also work well. Bend them in the package to make sure they are pliable.
One last note, using fresh basil makes all the difference in the world, so please do so.
Sun-Dried Tomato Basil Couscous Recipe
2 cups chicken broth
1/2 cup sun-dried tomatoes (preferably oil-packed), drained and diced
1/4 teaspoon dried garlic powder
1 package (10 ounces) 5-minute plain couscous
1/4 cup sliced green onions (scallions), tops included
2 Tablespoons minced fresh basil
2 Tablespoons sun-dried tomato vinaigrette (store-bought or homemade)
Salt and freshly ground black pepper to taste
Heat chicken broth to boiling. Stir in garlic powder and sun-dried tomatoes.
Place couscous in a large heat-proof bowl. Stir in the heated garlic chicken broth. Cover and let steam for 5 minutes, until tender.
Fluff with a fork and gently fold in green onions, basil, and sun-dried tomato vinaigrette. Season to taste with salt and freshly ground black pepper.
Fluff couscous once again with a fork and serve hot or at room temperature.
Yield: 4 to 6 servings
Sun-Dried Tomato Basil Couscous Recipe Photo ©2019 Peggy Filippone