Couscous

Here's a recipe I made yesterday. I made a few changes, but it's pretty much the same thing.
Overall, I really enjoyed the recipe. I'd give it about a 4 star. Or, an A-. :-)

Couscous
Serves 5

1 cup couscous
1 3/4 cup chicken broth (or add 1-2 cubes of chicken boullion to water)
2 tablespoons oil for sautéing
1 red bell pepper, diced
1/4 of a white onion
4 cloves minced garlic, or to taste
1 can diced tomatoes
1 tablespoon dried basil
1 teaspoon Italian seasoning
Black pepper to taste
2-3 tablespoons balsamic vinegar, or to taste
Parmesan cheese to sprinkle on top

**** I definitely would use fresh basil, if you have any. The dish would burst with flavor, freshness, and deliciousness. The original recipe calls for 1 cup fresh basil instead of the dried herbs, but I think that would be too much.
**** Also, I tried it both with and without Parmesan cheese. The difference was minimal. Next time I probably won't use any.



1. Bring chicken broth to a boil. Add couscous and bring back to a boil. Cover and remove from heat. After 5-10 minutes, fluff with fork. This can left alone for some time.

2. Dice pepper, onion, and garlic, then sauté them in oil over low to medium heat until they reach the desired tenderness (I personally don't like mine to be mushy).











3. Add the herbs, tomatoes, and pepper to the sautéed mixture. Bring to a simmer.

4. Combine couscous with tomato mixture. Place in casserole dish and splash the balsamic vinegar on top. Cook in oven at 350 for about 20 minutes. Sprinkle Parmesan cheese on before serving.





**** It isn't necessary to cook in oven. I found though, that it helps the couscous to absorb the flavors better. It tastes just as good or better as leftovers.