Tuesday, March 5, 2013

Twice-Baked Mediterranean Couscous

We love couscous in this house and we are always looking for a new way to prepare it. This twice-baked couscous is full of bold flavors and is perfect with a pinch of salt.

You will need:
1 cup of couscous
1 cup water or broth
3 tablespoons olive oil
1 clove garlic, minced
Half of a red bell pepper, diced
1 cup of cherry tomatoes, quartered
Sprinkle of balsamic vinegar
1 teaspoon basil
1/4 cup of Parmesan cheese

Bring 1 cup of water or broth to a boil. Add the couscous and boil again. Remove the pot from the heat and cover. Allow the couscous to sit for five minutes and then fluff.

Meanwhile, heat the oil in a skillet. Saute the bell pepper and garlic. Add the tomatoes, couscous, basil and some salt and pepper. Stir and then place in a casserole dish. Sprinkle some balsamic vinegar over the top. Bake in a 350 degree oven for about 20 minutes. Top with Parmesan cheese before serving.

This dish is perfect for anyone who loves bold Mediterranean flavors!

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