Working Eater Series: Sun-Dried Tomato Couscous

Do you remember the Ronco infomercials for the Showtime Rotisserie Machine, where Ron Popeil casually indicated you simply needed to, "Set it, and forget it?"

I am not lauding the merits of any Ronco product in this post, but rather, explaining that you can actually "set, and forget" an excellent couscous. For a mouthwatering side dish worthy enough for an elegant, yet simple evening meal, try this nourishing sun-dried tomato couscous, where you can literally set it on the stove, and forget it until dinnertime!


Sun-Dried Tomato Couscous
1 cup of fine Moroccan durum wheat couscous
1 cup of chicken broth (or vegetable broth or stock)
2 heaping tbsp of sun-dried tomatoes in olive oil, chopped and with oil
2 tbsp of dried raisins, optional
basil or Italian parsley, chopped, for garnish
green olives, for serving


Bring the chicken broth to a rolling boil in a lidded pot. Add the couscous, sun-dried tomatoes, and raisins to the pot, and immediately take the pot off the heat and cover the pot tightly, with the lid. After 10 minutes, fluff the couscous with a fork. Serve the couscous with parsley or basil as a garnish. This flavorful couscous is best served with chicken breast, salmon, and other moist and succulent fish fillets that have been baked or grilled. If you are a vegetarian, then try this with grilled zucchini and eggplant.