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Vegetarian Cous cous with Sun Dried Tomato and Basil Pesto~~

YUMMMMMMMMMMMMMMMMMMMMMMMM!
Cous cous can be such a delicious side dish, salad or entrée, if you cook it correctly.

Ingredients

  • 1 pound dry cous cous
  • Vegetable broth equal the volume of the 1 pound of dried cous cous
  • 3-4 ounces of sundried tomato and basil presto- can probably get this premade at the supermarket or you can make your own.
  • 1 sliced red onion
  • 1 sliced white onion
  • 1 red pepper- slice into julienne pieces
  • 1 green pepper- slice into julienne pieces
  • 1 yellow pepper- slice into julienne pieces
  • 1 pinch of crushed red peppers
  • Sea salt and cracked black pepper to taste
  • 2 ounces whole sweet butter
  • 3 ounces XV olive oil
  • 1 bunch chopped chives

Method

  • Sauté all of the vegetables in Olive oil and season with salt, pepper and crushed red peppers- place the vegetables once they are tender and brown on a cookie tray to cool.
  • Place the vegetable broth in a sauce pot- remember it is a one to one ratio based on volume to cous cous.
  • Bring the broth to a boil, and then stir in the pesto.
  • Add the cous cous to the boiling liquid and keep on a high heat for 1-2 minutes.
  • Stir the cous cous one time and then turn the heat off and place a cover on the pot, for 3-4 minutes or when the cous cous is tender.
  • Place in a casserole dish and mix in the sautéed vegetables, whole butter, and remaining olive oil and season the mixture again.
  • Garnish with chopped chives and serve~

Enjoy!

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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