Couscous w Sauteed Cherry Tomatoes

Heat a large saucepan over medium-high heat and add couscous. Toast, shaking or stirring often, until it colors very lightly and smells aromatic, like popcorn. Immediately add 2 qts water and salt to taste and boil 10 min, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse w cold water. Tap strainer against sink to drain well then return to pot. Cover pot w kitchen towel and return lid. Let sit for 10 min while you make the sauce. In a wide, heavy skillet, heat olive oil over med heat and add garlic. As soon as it begins to sizzle and smell fragrant (30 sec), add cherry tomatoes and turn heat up to medium-high. Add sugar, salt, and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins (5 min). Turn off heat and remove basil sprig. Season. Add couscous to pan, along with slivered basil, stir together and serve.

Couscous 1 1/3 c
Water 2 qts
Salt and pepper
Olive oil 2 T ev
Garlic 2 cloves, minced
Cherry tomatoes 1 lb (3 c) cut in half
Sugar 1/4 tsp
Basil 1 sprig, plus 2 T slivered