Israeli couscous, tomatoes and basil
This can be prepared a day ahead and reheated — covered — in the microwave.
- Cook the couscous in boiling salted water for 8-10 minutes, until ‘al dente’. It should not be mushy.
- Drain. Rinse under cold water, if preferred. Place in a strainer, cover and stand while preparing the remainder.
- Gently fry the garlic in the olive oil, until fragrant. Add the cherry tomatoes, sugar, and basil sprig. Season with salt and pepper. Cook until the tomatoes just begin to collapse. Combine with the couscous and slivered basil. Serve warm or cold.
More Christmas dinner sides from Jan