This summer, couscous has been my go-to dish for quick-fix dinners. All you have to do is boil your liquid and let the couscous sit in it for 5 minutes off the heat. It literally requires no cooking. Add whatever veggies, herbs and seasonings you want and you're done.
Right now I'm really digging tomato basil couscous. July is the beginning of tomato season so they're not only super flavorful this time of year, but you can usually find one variety or another on sale.
You can add ingredients based on your preferences but I used the following: 1 cup plain couscous, 1 & 1/4 cups of chicken stock, roma tomatoes, peas, garlic, yellow onions, butter, lemon juice and fresh basil. I sauteed the tomatoes & veggies in butter, then folded them into the cooked couscous. Then I topped it with fresh basil, lemon juice, salt and pepper.
I've been serving this dish with either grilled lamb chops or baked chicken thighs and a fresh salad or corn on the cob. Such an easy and light side for warm weather days!