Mediterranean Couscous

Sun-Warmed, Simple, and Still

Couscous is one of those quiet gifts — ready before you've had time to think too much, yet somehow deeply satisfying in its restraint. There's something meditative about the way it absorbs, swells, and softens; a kind of patience the kitchen rewards you for trusting. This version pulls toward the Mediterranean in the most unhurried way possible — bright tomatoes, fresh basil, the gentle brine of crumbled feta. A dish that asks very little and offers a great deal in return.

Ingredients

• 1 cup chicken broth
• 1 cup water
• 1 tablespoon butter (optional)
• 1 package 10oz. Vigo Couscous
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 1/2 cups fresh basil, chopped
• 2/3 cups Vigo Feta, crumbled
• 1 cup cherry tomatoes, diced
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. In a medium sauce pan, bring broth, water, and butter to a boil. Stir in couscous, cover and remove from heat.
2. Let stand undisturbed for 5 minutes. Fluff with a fork. Stir in olive oil. Mix in basil, feta and tomatoes.
3. Season with salt and pepper.
4. This recipe was created by Leanne Neff and Sofia Tsikitas.