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