"Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken." — NTREMPE
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diced red bell pepper
green onions, sliced
fresh basil leaves
ground black pepper
grated Parmesan cheese
Great recipe! I made this easy on myself and just used a box of couscous and followed the directions on the back. I then tossed in the garlic, red bell pepper, green onion and cherry tomato. I cut the amount of basil in half. I added a bit more balsamic and added 2 Tbsp. of grated Parmesan right to the mixture. I baked it at 350 for 20 minutes and then topped with some shredded Parmesan cheese. Overall, very good.
Made this recipe as directed with the exception that I used whole wheat couscous. Mediocre at best. Family wasn't crazy for it and son and hubby didn't even finish eating their portion. I threw the rest away. I can't even think of a way to make it better - couscous just isn't something we're going to eat - it's boring and bland.
As others suggested, I used chicken broth instead of water. I also quatered my cherry tomatoes, and had to substitute regular onion instead of green onions, and added more parmesian cheese than called for. Overall, a great recipe, and my entire family loved it!
Excellent recipe! Very easy and healthy too...will make again!
Made this for International Day at my sons school. I never made couscous before but this was DELICIOUS! Will be making this often for our family. I think this would make a great cold salad too the next day - as if there would BE any leftovers ! LOL
Made this a few times now. The 2nd time I made it I cooked the veggies well enough to omit the baking stage. I dried out the dish too much and is really not necessary. Once the veggies were *ALMOST* cooked through I added the boiling water and the couscous. I used the "ready in 5 minutes" kind. I added the cheese just prior to serving. It came out moist and used less dishes! I continue to make it this way and YES, it makes a nice cold lunch "salad" the next day.
5 stars because it's a super side dish that is quick and easy. This was a big hit with the adults at our house. I used chicken stock instead of water, omitted the red pepper, cut back on the oil and didn't use salt or pepper and it was great. I made it up to the oven part ahead a little bit and then popped it in the oven 20 before the rest of dinner was ready. I served this with Feta-Stuffed Chicken. It was a wonderful compliment since both recipes have fresh basil. Speaking of basil, I julienned it for this recipe.
This tasted wonderful - I'd add extra cheese to it and increase the bell peppers - maybe even double them. Also it would be a good idea to chop the basil even though the recipe doesn't tell you to.
I loved this recipe. I used 1 1/2 cups chicken broth instead of 1 to make more moist and flavorful. I did not use tomatoes as I do not like them. I also used regular white onion rather then green onion and added more vinegar. Was VERY flavorful. If yours was not then add more vinegar, salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 299
** Calories from Fat: 111
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