(2) 5 oz boxes of Near East couscous (roasted garlic and olive oil) or (1) 10 oz. box of plain couscous cooked in chicken bouillon.
1 cup chopped green oinions (I use 2 bunches)
1 cup tomatoes or halved cherry tomatoes
1/3 cup thinly sliced fresh basil (I use the whole package of the organic basil that you buy at the store)
1/4 cup of toasted pine nuts (I use a lot more - maybe up to a cup - but I love pine nuts!)Dressing: 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 tsp dried crushed red pepper.
Prepare couscous according to the package directions. Transfer to a large bowl and allow to cool. Fluff with a fork. Add remaining ingredients. Season with salt and pepper. Can be made 1 day ahead.
How to toast pine nuts:
Turn stove on high. Place pine nuts in pan. Stir constantly - they burn easily. You may need to hold pan above burner at times. Cook until golden brown. It should only take a few minutes.
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