3 c. low sodium vegetable stock (or chicken broth)
1 1/2 c. couscous
1 T. extra virgin olive oil
2 c. cherry tomatoes, cut in half
1/4 c. fresh spinach leaves, torn (I actually used about twice this amount, and it was great)
1/4 c. chopped walnuts, toasted (optional - I didn't put these in today, but may another time)
2 cloves garlic, minced
1 green onion, chopped (I actually used 2)
1 T. chopped fresh basil (it should come as no surprise that I also used about twice this amount)
Course salt (I used Sea Salt) to taste
Freshly ground pepper to taste
1. Place stock in a large saucepan over high heat. Bring to a boil and remove immediately from heat. Season with salt and pepper. Add couscous, stir, and cover. Let stand 5 minutes or until liquid is absorbed.
2. Meanwhile, heat oil in a large saute pan over medium high heat. When hot, add tomatoes, spinach leaves, walnuts, garlic and green onion. Saute for 3 minutes or until tomatoes start to soften. Add basil and toss well. Season with salt and pepper.
3. Fluff couscous with a fork and transfer to serving bowl. Add tomato mixture and gently combine. Serve at room temperature.
The best part:
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6 to 8
Just an exciting side note: the picture was taken on one of my NEW plates on my NEW granite countertops.