- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 cup chopped fresh basil
- 10-12 oil-packed sundried tomatoes, chopped
- 1 cup couscous
- 1/4 cup pine nuts, toasted
- Aceto Balsamico di Modena (or any thick balsamic vinegar)
- Place 1 1/2 cups of water on the stove or in a kettle to boil. In a bowl, mix the olive oil, salt, basil, tomatoes, and couscous until combined.
- Measure out 1 cup of boiling water and pour over couscous mixture. Cover with plastic wrap and let sit for 5 minutes.
- Meanwhile, heat a dry skillet over medium heat and add pine nuts. Stir occasionally until toasted, being careful not to burn. (Right before they begin to brown you’ll see that they become shiny. Don’t walk away because they go from toasted to burnt very quickly!) Set toasted pine nuts aside.
- Lightly fluff the couscous with a fork, adding toasted pine nuts. Drizzle Aceto Balsamico over the top. This may be eaten immediately, but it also is very nice as a room temperature dish.