Here's a quick way to prepare couscous as a side dish, simple enough to serve any night of the week. Instead of basil, try chives, dill or parsley.
2 tbsp (30 mL) butter
1 or 2 cloves garlic, minced
¾ cup (175 mL) chopped green onions
pinch salt
pinch pepper
1½ cups (375 mL) couscous
2 cups (550 mL) vegetable stock or low-sodium chicken stock
1 tbsp (15 mL) chopped fresh parsley
In saucepan, melt butter over medium heat; fry garlic, onions, salt and pepper, stirring occasionally, until softened, about 3 minutes. Add couscous; stir until lightly toasted, about 2 minutes.
Add stock and bring to boil; reduce heat, cover and simmer until liquid is absorbed and couscous is tender but firm, about 1 minute. Stir in basil.
