Sabrina’s First Couscous

Apple Pie Filling
March 21, 2016
Unstuffed Peppers
March 21, 2016


  • 1 box of couscous
  • 1 32 oz container of chicken stock
  • 1 cup grated parmesan cheese
  • 3-4 large red and yellow Indiana tomatoes, cut into ¼ -⅛ inch dice
  • Fresh basil, chopped


Boil chicken broth. Steep couscous in 8×8 pan in broth for 15 minutes covered in tin foil (pour broth until it just covers the couscous). Fluff couscous with a fork. Add parmesan cheese and stir in diced tomatoes and basil. Serve hot or cold.