Couscous with Sun-Dried Tomatoes and Basil

October 01, 2004


1 package quick-cooking couscous
2 cups chicken broth (low sodium preferred)
1/2 cup sun-dried, oil-packed tomatoes, diced
1/4 cup chopped green onions
2 tablespoons chopped fresh basil
2 tablespoons sun-dried tomato 
Vinaigrette (recipe to follow)

Prepare couscous according to package directions, using chicken broth instead of water. After it has steamed, fluff with a fork and stir in sun-dried tomatoes, green onions and basil. Season with salt and pepper to taste. Drizzle with 2 tablespoons Sun-Dried Tomato Vinaigrette. Toss and combine.

Yield: 4 to 6 servings

Sun-Dried Tomato Vinaigrette  


2 sun-dried tomato halves
1-1/2 tbsp Balsamic vinegar
1-1/2 tbsp red wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
1 tbsp fresh basil leaves, minced

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste. Add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

Yield: about 2/3 cup

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