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Mediterranean Couscous

Yield Makes 2 to 3 side-dish servings
Looking for something to serve with baked chicken one night, Susan Brown improvised this nearly instant side dish from ingredients in her pantry.


  • 1 cup couscous
  • 1 tablespoon dried basil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon minced garlic
  • 1/3 cup canned peeled roasted red peppers, drained and cut into thin strips
  • 1/4 cup chopped pitted calamata olives

Nutrition Information

  • calories 315
  • caloriesfromfat 23 %
  • protein 8.1 g
  • fat 8.1 g
  • satfat 1.1 g
  • carbohydrate 52 g
  • fiber 2.4 g
  • sodium 239 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 2- to 3-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous and basil. Remove from heat, cover, and let stand 5 minutes.

  2. Meanwhile, in a small bowl, whisk together olive oil, vinegar, and garlic. Fluff couscous with a fork and stir in peppers and olives. Add oil mixture and mix well.