- 1 (10 ounce) box couscous
- 1 1/2 cups boiling water
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 3 Roma (plum) tomatoes, diced
- 1/2 cup shredded Cheddar-Monterey Jack cheese blend
- Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.
- Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.
03/17/2017
recipepes.com
jazzed up couscous, recipe
PT15M
PT1H
5
455 calories
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