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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Looking for something to serve with baked chicken one night, Susan Brown improvised this nearly instant side dish from ingredients in her pantry. Ingredients:
1 cup couscous |
1 tablespoon dried basil |
1 tablespoon extra-virgin olive oil |
1 tablespoon balsamic vinegar |
1/2 teaspoon minced garlic |
1/3 cup canned peeled roasted red peppers, drained and cut into thin strips |
1/4 cup chopped pitted calamata olives |
Directions:
1. In a 2- to 3-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous and basil. Remove from heat, cover, and let stand 5 minutes.
2. Meanwhile, in a small bowl, whisk together olive oil, vinegar, and garlic. Fluff couscous with a fork and stir in peppers and olives. Add oil mixture and mix well.
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