Couscous with Sundried Tomatoes

Five ingredients, 15 minutes, and a side dish with way more flavor than the effort suggests.

Sun-dried tomatoes are the star. They rehydrate in the hot vegetable broth as the couscous cooks, softening into chewy, intensely concentrated bursts of tomato flavor. Onion flakes and garlic powder dissolve into the liquid and season every grain from the inside.

Bring the broth, tomatoes, and aromatics to a boil, stir in the couscous, drop to low heat, cover, and walk away for 5 to 8 minutes. When the liquid is absorbed, it’s done. Fluff with a fork and serve.

This works as a side for grilled chicken, roasted vegetables, or alongside a hearty stew.

Kitchen Tips

• Don’t lift the lid while the couscous simmers. Steam is doing the cooking. Peeking releases it.
• Fluff with a fork, not a spoon. A fork separates the grains. A spoon compacts them into a sticky mass.
• Let it sit covered for 2 minutes after cooking if any liquid remains. It’ll absorb in the resting time.

Variations

• Stir in fresh basil and crumbled feta after cooking for a Mediterranean finish.
• Use chicken broth instead of vegetable for a richer, meatier flavor.
• Add toasted pine nuts for crunch and richness.