Vegetarian Cous cous with Sun Dried Tomato and Basil Pesto~~

Sun dried tomato and Basil Vegetarian Cous Cous-

YUMMMMMMMMMMMMMMMMMMMMMMMM!

Cous cous can be such a delicious side dish, salad or entrée, if you cook it correctly.

Ingredients-
1 pound dry cous cous
Vegetable broth equal the volume of the 1 pound of dried cous cous
3-4 ounces of sundried tomato and basil presto- can probably get this premade at the supermarket or you can make your own.
1 sliced red onion
1 sliced white onion
1 red pepper- slice into julienne pieces
1 green pepper- slice into julienne pieces
1 yellow pepper- slice into julienne pieces
1 pinch of crushed red peppers
Sea salt and cracked black pepper to taste
2 ounces whole sweet butter
3 ounces XV olive oil

1 bunch chopped chives

Method-
Sauté all of the vegetables in Olive oil and season with salt, pepper and crushed red peppers- place the vegetables once they are tender and brown on a cookie tray to cool.

Place the vegetable broth in a sauce pot- remember it is a one to one ratio based on volume to cous cous.
Bring the broth to a boil, and then stir in the pesto.
Add the cous cous to the boiling liquid and keep on a high heat for 1-2 minutes.
Stir the cous cous one time and then turn the heat off and place a cover on the pot, for 3-4 minutes or when the cous cous is tender.
Place in a casserole dish and mix in the sautéed vegetables, whole butter, and remaining olive oil and season the mixture again.

Garnish with chopped chives and serve~

Enjoy!