John usually makes this quick salad, but since he doesn't measure anything, here's my best attempt to duplicate his delicious version.
-2 cups dry couscous, prepared according to package directions
-1 large white onion, chopped
- about 6 cloves garlic, minced or pressed
- 2 tomatoes, diced in small pieces
-at least 2 tablespoons fresh basil, chopped or cut chiffonade, more to taste
-balsamic vinegar (2+ tablespoons?)
-salt (1/2 - 1 tsp.?) and freshly ground pepper (1/4- 1/2 tsp.?)
Saute onion in a tablespoon or so of olive oil until translucent and fairly soft and then add the minced or pressed garlic. Cook over medium-low heat for a couple of minutes to cook and sweeten garlic. Fluff cooked couscous and stir in the onion, garlic, tomatoes, and basil. Whisk a bit of olive oil and a couple tablespoons of balsamic vinegar in a small bowl and then stir into the couscous, mixing thoroughly. Add salt, pepper, and more vinegar, to taste.
Best eaten at any temperature. :)