2 teaspoons vegetable or olive oil
2 cloves garlic, minced
2 teaspoons dried basil or 1/2 cup fresh, chopped
1 1/4 cups water or vegetable stock
1 cup couscous
1 cup finely chopped tomatoes
1/4 cup chopped parsley
salt and pepper
In a nonstick saucepan, heat oil over medium heat; cook garlic for 2 minutes or until softened. Add dried basil; if using and water; bring to a boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Stir in tomatoes, fresh basil; if using and salt and pepper to taste. This recipe can also be made ahead and kept refrigerated for up to a day. Serves 4.
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