Here's a quick way to prepare couscous as a side dish, simple enough to serve any night of the week. Instead of basil, try chives, dill or parsley.<br /><br />2 tbsp (30 mL) butter<br />1 or 2 cloves garlic, minced<br />¾ cup (175 mL) chopped green onions<br />pinch salt<br />pinch pepper<br />1½ cups (375 mL) couscous<br />2 cups (550 mL) vegetable stock or low-sodium chicken stock <br />1 tbsp (15 mL) chopped fresh parsley<br />In saucepan, melt butter over medium heat; fry garlic, onions, salt and pepper, stirring occasionally, until softened, about 3 minutes. Add couscous; stir until lightly toasted, about 2 minutes.<br />Add stock and bring to boil; reduce heat, cover and simmer until liquid is absorbed and couscous is tender but firm, about 1 minute. Stir in basil.
