1 box (24 oz.) chicken stock
1 box Israeli Couscous (or you can also use the smaller variety which is easier to find. They both work very well)..I used a combination of both, but that can be tricky since they both require different cooking times.
1 white Onion-chopped
1/2 cup fresh chopped Basil (about 12 leaves)
3 cloves fresh Garlic-minced
2 tablespoons butter
1 carton Cherry Tomatoes (about 1 1/2 cups)-slice each tomato in half
½ cup Sun Dried Tomatoes-in olive oil-sliced
Juice of 1 lemon
Zest of 2 lemons
½ cup grated Parmesan cheese
½ cup shredded Mozzarella
Begin by heating chicken stock, and salt to a boil. Add couscous, stir, reduce heat to low, and cover. Follow directions on couscous package, but for the larger variety cook for about 7-8 minutes, and for the smaller variety-about 5.
Heat olive oil in pan (a few tablespoons) and then sauté onions, garlic, and basil till golden brown. Your couscous should be ready now, so remove from heat & toss with butter. Fluff it up gently so it doesn’t stick. Add your cherry tomatoes, onion mixture, sun dried tomatoes, and Natures’ Seasoning. Toss gently, and then add zest and lemon juice. At the end add cheeses, and toss. Serve cold or hot because this is just plain delicious!