Mediterranean Couscous

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


Makes 2 to 3 side-dish servings

Recipe from


Nutritional 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


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


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.