I heart couscous. Its cheap, a small amount could feed a small army, and you can literally do just about anything with it and it will taste good. I saw some delicious yellow bell peppers recently and it turned into this. When its just me and Cory we just eat our couscous creations for our main dish (and it also makes a great lunches). But, this is also an awesome dish for a picnic or bbq. This recipe is probably enough for at least 8 people.
2 Yellow Bell peppers, chopped
1 small package grape tomatoes, halved or quartered
2 cups fresh chopped basil
1/2 sweet yellow onion, diced
1 cloves minced garlic
Extra virgin Extra Light Olive oil
2 tsps ground mustard
a tablespoon or so lemon zest
coarse fresh ground black pepper
2 cups vegetable stock
1 cup feta cheese crumbles
Saute the onion and garlic (seasoned liberally with salt and pepper) in a few tablespoons olive oil. Once the onions are clear and beginning to carmelize, add the basil and lemon zest. Let saute for just a minute, until basil is a nice bright green. Add the vegetable stock and bring to a boil.
As soon as the stock comes to a boil, turn off the heat, add the couscous, give a quick stir, and cover. Let stand for ten minutes.
Meanwhile, whisk together the ground mustard, some salt, some pepper, lemon juice and olive oil until it emulsifies (drizzle in the oil until it looks good). Taste, add more lemon, mustard, salt, pepper as needed.
Add couscous to a large bowl, toss in tomatoes and bell pepper. Toss with the dressing until coated. Add more coarse ground pepper and toss in the feta crumbles.