This is a quick and easy side dish that won't disappoint! Cooking the coucous in vegetable stock instead of water makes it incredibly savoury, while the sun-dried tomatoes and basil leaves add fresh flavours and bursts of colour. Feel free to add tofu or white beans for a tasty vegetarian/vegan main dish.
2 cups vegetable stock
2 cups couscous
1/3 cup sundried tomatoes in oil, julienned
3 cloves garlic, minced
2-3 Tbsp. fresh basil, julienned
1 and 1/2 cup fresh kale
Salt and pepper to taste
In a large saucepan, bring the vegetable stock to a boil. Once it is boiling, add the couscous. When the couscous puffs up after about 30 seconds, turn down the heat to low and allow it to simmer. Add in the sun-dried tomatoes, garlic, basil, and kale, then cover the saucepan with a lid. Allow the couscous to cook for 10 minutes on low heat, stirring occasionally. Remove from heat and serve.
*Recipe by Brooke McMillan