Sun Dried Tomato Basil Couscous

I got a craving for couscous one night last week and knew that there was an unopened box of it in my pantry. It has been sitting there for months because couscous is just not one of those things that you see Carleton County dwellers making very often. I've eaten it a few times before, prepared a few different ways (and isn't that the beauty of couscous?), and really liked it a few times. Plus it's really easy to incorporate into a lifestyle that is about eating healthier.

Couscous is not a grain; it is pasta made of tiny pieces of dough that are steamed. It comes from and is a staple throughout North Africa. It can be used for everything from breakfast to dessert, making it very versatile. I'm sure there are hundreds, maybe thousands, of different recipes online.

This particular day I was searching for a couscous recipe using sun dried tomatoes to go with a Broccoli and Cauliflower Gratin recipe with the same ingredient. The recipe combined the tomatoes with basil, a tried and true combination, and onion. It worked very well.

INGREDIENTS

2 c. vegetable broth (or chicken, if desired)
1/4 tsp. dried garlic powder
1 x 5.6-oz box 5-minute plain couscous
1/2 c. oil-packed sun dried tomatoes, drained and diced
1/4 c. green onions, tops included, sliced
2 Tbsp. fresh basil, minced
2 Tbsp. sun dried tomato vinaigrette
Salt and freshly ground black pepper to taste

DIRECTIONS

1. Stir garlic powder into the broth.

2. Prepare couscous according to the directions on the box, using the broth mixture instead of water. (Mine called for microwaving the couscous in the broth; others call for adding the couscous to boiling broth and steaming in a covered bowl)

3. Fluff with a fork and gently stir in the sun dried tomatoes, green onions, basil, and sun dried tomato vinaigrette. Season to taste with salt and freshly ground black pepper.

4. Fluff again with a fork and serve hot or at room temperature.

Yield: 4 to 6 servings