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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A slightly modified version of a recipe I found on Ingredients:
1 cup couscous, whole-wheat preferred |
1 cup chicken broth, heated to boiling |
1 tablespoon olive oil |
1 garlic clove, minced |
1/4 cup diced red bell pepper |
4 green onions, sliced |
1 cup cherry tomatoes, halved |
1 cup fresh basil leaf, cut in chiffonade |
1 pinch salt |
1 pinch ground black pepper |
1 dash balsamic vinegar |
1/4 cup grated parmesan cheese |
1/4 cup pine nuts |
1/4 cup dried cranberries |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir couscous into boiling broth, then return to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
3. While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, pine nuts, green onions and red pepper; saute briefly. Stir in tomatoes, basil, cranberries, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.
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