Couscous Trapanese

Ingredients

Couscous

1 cup

Water

1 1/4 cups

Salt

1/2 teaspoon

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Tomatoes

2 cups, diced (about 4 medium tomatoes)

Almonds

1/2 cup, chopped

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated (for serving)

Instructions

1. In a medium saucepan, bring the water and salt to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork using a fork to separate the grains.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Add the diced tomatoes to the skillet and cook until they begin to break down and release their juices, about 5 minutes.
4. Stir in the chopped almonds and cook for an additional 2 minutes, allowing them to toast slightly.
5. Add the fluffed couscous and chopped basil to the skillet, mixing thoroughly until heated through, about 2 minutes.
6. Serve the couscous trapanese hot, topped with grated Parmesan cheese and a drizzle of extra virgin olive oil if desired.