Sun-Dried Tomato Basil Cous Cous

I found some sun-dried tomatoes in my pantry last week and they sounded really good. Similar to the way you might choose an outfit after finding a cute pair or shoes, I backed into a recipe based on my sun-dried tomato craving.

I needed something easy and ingredients that I had on hand. After a quick Internet search, I came across this recipe.  We seem to like these flavors and really, any kind of pasta or grain would probably work really well here...cous cous, white or brown rice, quinoa, pasta...all good.

Sun-Dried Tomato Cous Cous

from about.com

2 cups chicken broth
1/4 teaspoon dried garlic powder
1 package (10 ounces) 5-minute plain couscous
1/2 cup sun-dried tomatoes (preferably oil-packed), drained and diced
1/4 cup sliced green onions (scallions), tops included
2 Tablespoons minced fresh basil
2 Tablespoons sun-dried tomato vinaigrette (store-bought or homemade - recipe below)
Salt and freshly ground black pepper to taste

Preparation:

Heat chicken broth to boiling and stir in garlic powder.

Place couscous in a large heat-proof bowl. Stir in garlic chicken broth, cover, and let steam for 5 minutes until tender. Fluff with a fork and gently stir in sun-dried tomatoes, green onions, basil, and sun-dried tomato vinaigrette. Season to taste with salt and freshly ground black pepper.  Fluff again with a fork and serve hot or at room temperature.

 

Sun-Dried Tomato Vinaigrette

from about.com

2 sun-dried tomato halves
1-1/2 Tablespoons balsamic vinegar
1-1/2 Tablespoons red wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil (I used less)

1 Tablespoon fresh basil leaves, minced

Preparation:

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them.

In a bowl wisk together the tomatoes, the vinegars, and the garlic paste. Add the olive oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.