This recipe has not been tested by NPR.
Prep Time: 20 min
Cook Time: 10 min
Ingredients
- 1 (10 ounce) box couscous
- 1 1/2 cups boiling chicken stock
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 3 Roma (plum) tomatoes, diced
- 12 Kalamata olives
- 1/2 cup quartered button mushrooms
1. Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.
2. 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.
3. Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.
4. Grill on a charcoal grill until done, approximately 20 minutes. Check after 15 minutes.
Base recipe found on ALLRECIPES.COM
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