Sundried Tomato and Basil Couscous with Balsamic

When you have a few high quality ingredients, even a 10 minute lunch (it’s really that fast) is a memorable experience. When you have a few high quality ingredients, the simpler the dish the better. This little couscous number is dead easy, ridiculously quick, and so, so tasty.

Sundried Tomato and Basil Couscous Balsamic
Serves two

3 tsp LunaOlivo Basil olive Oil
1/4 tsp Salt
1/4 Cup Chopped Fresh Basil
10-12 Oil Packed Sundried Tomatoes, chopped
1 Cup Couscous
1 Cup Boiling Water
1/4 Cup Pine Nuts, toasted
LunaOlivo Modena balsamic

Place 1 1/2 cups of water on the stove or in a kettle to boil. In a bowl, mix the olive oil, salt, basil, tomatoes, and couscous until combined. This is what it will look like before you add the water:

Measure out 1 cup of boiling water and pour over couscous mixture. Cover with plastic wrap and let sit for 5 minutes. Meanwhile, heat a dry skillet over medium heat and add pine nuts. Stir occasionally until toasted, being careful not to burn. (Right before they begin to brown you’ll see that they become shiny. Don’t walk away because they go from toasted to burnt very quickly!) Set toasted pine nuts aside.

Lightly fluff the couscous with a fork, adding toasted pine nuts. Drizzle the balsamic over the top. This may be eaten immediately, but it also is very nice as a room temperature dish.