Part of my day job is to write a mentoring program newsletter. The mentees love to try new things, so I include a variety of potential activities they can do with their mentors. Over the last few months I’ve realized that a lot of middle schoolers love to cook. Easy and delicious dishes are a great introduction to cooking, regardless of age: couscous is one of the easiest and this recipe is full of bright flavors. Perfect for spring.
Couscous is extremely versatile: it can be hot or cold, savory or sweet, a meal or a side. Originating in Northern Africa and traveling to areas such as France and Spain, couscous is now eaten throughout the world. In the United States it’s often found in instant (5 minute cooking time) form.
Caprese-Inspired Couscous Salad1 cup instant couscous 1 cup water 1 Tablespoon butter 1/2 small onion, diced 3 cloves garlic, minced 1/2 cup tomatoes, cut however you like (I used cherry) few fresh basil leaves, torn or chiffonade (watch this great video from how2heroes if you need some guidance) salt, ground pepper, granulated garlic to taste lemon juice to taste (I used about 1 teaspoon)
Saute onion and garlic in 1/2 Tablespoon butter. Remove from pot and hold in small bowl.
Bring water with 1/2 Tablespoon butter to boil in pot. When water comes to boil, add couscous and onions, mix once, cover and let sit for five minutes.
After five minutes, remove cover, fluff couscous, and add tomatoes, basil, seasoning, and lemon juice. Serve hot, room temp, or cold.