Ingredients

The following ingredients have 4 Servings
  • 1 cup Israeli couscous
  • 1/4 cup thinly sliced basil
  • 1/3 cup sun-dried tomatoes packed in oil (chopped)
  • 1 1/2 T red wine vinegar
  • 3 oz crumbled goat cheese (divided)
  • 3 T pinenuts

Instruction

  • Bring a saucepan of salted water to a boil; add the couscous and cook until al dente. Drain.
  • Add the drained couscous to a large serving bowl. Add the basil, tomatoes and 2 oz. of the goat cheese. Toss together to combine.
  • In a small skillet over medium low heat, add the pine nuts. Toast them slowly until golden brown, frequently shaking the pan to keep them from burning.
  • Sprinkle the pine nuts over the top of the couscous and garnish with the remaining crumbled goat cheese. Serve.