1 ¼ cups low-sodium vegetable broth
2 medium cloves garlic, minced
1 ½ tsp. olive oil
1 ½ cups uncooked couscous
⅓ cup crumbled feta or goat cheese (optional)
¼ cup nicoise or kalamata olives
8 cherry tomatoes, slivered
8 basil leaves, thinly sliced
1 Tbs. red wine vinegar
2 tsp. drained capers
½ tsp. salt
¼ tsp. freshly ground pepper
- In medium saucepan, combine broth, garlic and oil and bring just to a boil over high heat.
- Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes.
- Uncover couscous mixture; fluff with fork to separate grains. Lightly stir in remaining ingredients until blended. Transfer mixture to large shallow bowl and serve warm or at room temperature.