Company Couscous

• 1 cup couscous, whole-wheat preferred
• 1 cup chicken broth, heated to boiling
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 14 cup diced red bell pepper
• 4 green onions, sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaf, cut in chiffonade
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash balsamic vinegar
• 14 cup grated parmesan cheese
• 14 cup pine nuts
• 14 cup dried cranberries

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir couscous into boiling broth, then return to a boil.
3. Cover and remove pot from heat.
4. Let stand 5 minutes, then fluff with a fork.
5. While the couscous is cooking, heat oil in a large skillet over medium heat.
6. Stir in garlic, pine nuts, green onions and red pepper; saute briefly.
7. Stir in tomatoes, basil, cranberries, cooked couscous, salt and pepper.
8. Mix together and transfer to a 1 1/2 quart casserole dish.
9. Splash some balsamic vinegar on top.
10. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.
11. Sprinkle with Parmesan cheese while still warm.

couscous, chicken broth, olive oil, garlic, red bell pepper, green onions, cherry tomatoes, fresh basil leaf, salt, ground black pepper, balsamic vinegar, parmesan cheese, nuts, cranberries

Taken from www.food.com/recipe/company-couscous-312519 (may not work)