YUMMMMMMMMMMMMMMMMMMMMMMMM!
Cous cous can be such a delicious side dish, salad or entrée, if you cook it correctly.

Ingredients

• 1 pound dry cous cous
• Vegetable broth equal the volume of the 1 pound of dried cous cous
• 3-4 ounces of sundried tomato and basil presto- can probably get this premade at the supermarket or you can make your own.
• 1 sliced red onion
• 1 sliced white onion
• 1 red pepper- slice into julienne pieces
• 1 green pepper- slice into julienne pieces
• 1 yellow pepper- slice into julienne pieces
• 1 pinch of crushed red peppers
• Sea salt and cracked black pepper to taste
• 2 ounces whole sweet butter
• 3 ounces XV olive oil
• 1 bunch chopped chives

Method

• Sauté all of the vegetables in Olive oil and season with salt, pepper and crushed red peppers- place the vegetables once they are tender and brown on a cookie tray to cool.
• Place the vegetable broth in a sauce pot- remember it is a one to one ratio based on volume to cous cous.
• Bring the broth to a boil, and then stir in the pesto.
• Add the cous cous to the boiling liquid and keep on a high heat for 1-2 minutes.
• Stir the cous cous one time and then turn the heat off and place a cover on the pot, for 3-4 minutes or when the cous cous is tender.
• Place in a casserole dish and mix in the sautéed vegetables, whole butter, and remaining olive oil and season the mixture again.
• Garnish with chopped chives and serve~

Enjoy!