2 T. butter
¼ cup chopped onion
1 clove garlic, minced
¼ cup pine nuts
3 Roma tomatoes, chopped
2 cups chicken broth
1 ½ cups plain couscous
½ tsp. Kosher salt
½ cup basil leaves, chiffonade cut (thin strips)
In a saucepan, heat butter and sauté onion until soft. Add garlic and pine nuts; cook for 1 minute on medium heat. Add tomatoes, broth and bring to a simmer, then add couscous and salt; cover pot. Remove from heat. Allow to rest for 5 minutes in pot, remove cover, fluff with a fork and stir in the basil leaves. Serve at once. Serves 6-8.
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