Ingredients
4
4 servings
- •1 (10 ounce) box couscous
- •1 ½ cups boiling water
- •2 tablespoons olive oil
- •½ onion, diced
- •2 cloves garlic, minced
- •3 Roma (plum) tomatoes, diced
- •½ cup shredded Cheddar-Monterey Jack cheese blend
Instructions
- Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.
- Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.
Nutritional Facts
Per 4 servings
- Calories: 399
- Carbohydrate: 60g
- Fat: 11g
- Fiber: 5g
- Protein: 13g
- Sugar: 2g
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