Sauteed Cherry Tomato Couscous

By á-8565

Ingredients

• 3 cups low sodium vegetable stock
• 1 1/2 cups couscous
• 1 tablespoon extra virgin oil
• 2 cups cherry tomatoes, cut in half
• 1/4 cup fresh spinach leaves, torn
• 1/4 cup chopped walnuts, toasted
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon chopped fresh basil
• Course salt and freshly ground black pepper to taste

Preparation

Step 1

Place stock in a large saucepan over high heat. Bring to a boil and remove immediatley from heat. Season with salt and pepper. Add couscous, stir and cover. Let stand 5 minutes or until liquid absorbed.

Meanwhile, heat oil in a large saute pan over medium high heat. When hot, add tomatoes, spinach leaves, walnuts, garlic, and shallot. Saute for 3 minutes or until tomatoes start to soften. Add basil and toss ell. Season with salt and pepper.

Fluff couscous with a fork and transfer to serving bowl. Add tomato mixture and gently combine.