-
-
My review
Company Couscous
0
NTREMPE
"Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 299Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 212314 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...