Sabrina’s First Couscous

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March 21, 2016
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Ingredients

  • 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

Directions

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.