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.
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 XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX 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.
Such an easy recipe and so versatile with the addition of whatever veggie happens to be lingering in your crisper drawer begging to be used. I did replace the water with chicken broth as I do in most recipes for more flavor. Gave an extra "turn" of balsamic vinegar when adding my splash and grated fresh parmesan over the top as soon as I removed in from the oven. Delicious as an accompanying side dish! Thank you NTREMPE for the submission.
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.
Delicious and easy! I used chicken broth instead of water (left out the salt because of it) green pepper instead of red (didn't have red) and half a can of diced tomatoes instead of fresh. I didn't have fresh basil but decided to do around 1/2 tbsp of Italian seasoning instead. This made for a very tasty lunch and I'm sure I'll make it again.
This is my new favorite recipe! Modified this recipe a bit. Used garlic chicken broth instead of water and added yellow squash zucchini and mushrooms (you really can throw any veggie in there.) Spooned the end results into some peppers and made a vegetarian stuffed pepper. So good I'm eating the leftovers right now for lunch!
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.
