Recipe by Chef Sandy Tadlock
Ingredients
- 3 tsp Olive oil
- ¼ tsp salt
- ¼ cup Gourmet Garden Basil or Italian Herb Blend
- 10-12 each Oil Packed Sundried Tomatoes, chopped
- 1 cup Whole Wheat Couscous
- 1 ½ cups Low Sodium Chicken Stock or Water
- ¼ cup Pine Nuts, toasted - Optional
- Good Quality Balsamic Vinegar (Tip: Look for one that specifies "di Modena")
Method
SERVES 4
Step 1
Bring 1 ½ cups of stock or water to boil. When stock boils, add the couscous and stir once. Remove from heat; cover and let stand for 5 minutes.
Step 2
In a bowl, mix the olive oil, salt, Gourmet Garden Basil and tomatoes. With two forks gently fluff couscous, combining with tomato mixture. Add the pine nuts and gently toss once more. Serve immediately garnished with a few splashes of Balsamic Vinegar. You may also further garnish with shreds or ribbons of parmesan cheese, if desired.
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