Ingredients
- 1 1/4 cups chicken stock
- 1/2 teaspoon Kosher or sea salt
- 3-4 garlic cloves, minced
- 1 1/2 - 2 teaspoons extra-virgin olive oil
- 1 1/2 cups medium grain couscous
- 8-10 cherry tomatoes, cut into slivers
- 1/4 cup nicoise olives, pitted and sliced (or Kalamata or Gaeta olives)
- 8-10 fresh basil leaves, cut into julienne strips, or 1 tablespoon fresh parsley, coarsely chopped
- 1 tablespoon red wine vinegar or more to taste
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
How to Make
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Step 1: Combine chicken stock, salt, garlic and oil in a medium saucepan with a tight-fitting lid, and bring to a boil. Sir in couscous, and remove from heat. Cover, and let stand for 5 minutes. Uncover, and fluff with a fork to separate the grains.
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Step 2: Add tomatoes, olives, basil and vinegar, and toss until completely mixed. Season with salt and pepper. Serve war or at room temperature.
We hope you enjoy this recipe!
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