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My review
Company Couscous
NTREMPE
"Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken."
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Ingredients
40 m servings 299 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.
- While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.
Nutrition Facts
Per Serving: 299 calories; 12.4 g fat; 38 g carbohydrates; 9.1 g protein; 6 mg cholesterol; 196 mg sodium. Full nutrition
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Reviews
Read all reviews 211311 Ratings
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Most helpful positive review
3/28/2011
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 c...
Most helpful critical review
6/20/2007
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 thre...
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3/28/2011
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 c...
9/19/2004
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...
5/24/2010
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...
1/20/2005
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...
5/15/2015
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...
2/6/2003
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...
3/7/2005
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 d...
5/18/2012
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 ther...