Recipes
/Tomato Almond Couscous
Tomato Almond Couscous
Ingredients
- 1¼ cups water
- 1 clove garlic, minced
- ½ teaspoon coarse salt
- 1 cup tri-color pearl couscous
- 2 cups halved grape tomatoes
- ½ cup loosely-packed basil leaves, torn
- 3 tablespoons Dierbergs extra virgin olive oil
- Pinch red pepper flakes
- 1 cup crumbled Montamore cheese or shaved parmesan
- ¼ cup toasted slivered almonds
Directions
In large saucepan, bring water, garlic, and salt to a boil over medium-high heat. Add couscous; reduce heat, cover, and cook stirring occasionally until tender, about 8 to 10 minutes. Fluff couscous with fork and spread on large serving platter.
In medium bowl, stir together tomatoes, basil, olive oil, and red pepper flakes. Spoon over couscous. Crumble cheese and sprinkle almonds over top. Serve at room temperature.
Nutrition Information
Servings:
8
Serving Size: Per Serving
Per Serving
Calories: 212
Cholesterol: 15 mg
Fat: 12 g
Sodium: 208 mg
Carbohydrates: 19 g
Protein: 7 g
Fiber:
Saturated Fat: N/A
Serving Size: Per Serving
Per Serving
Calories: 212
Cholesterol: 15 mg
Fat: 12 g
Sodium: 208 mg
Carbohydrates: 19 g
Protein: 7 g
Fiber:
Saturated Fat: N/A