Israeli couscous, tomatoes and basil

This can be prepared a day ahead and reheated — covered — in the microwave.

Ingredients

1 ½ cups	Fregola sarda (or Israeli couscous)
2 Ltr	Water
3 Tbsp	Extra virgin olive oil
2 large	Garlic cloves, crushed
3 cups	Cherry tomatoes, or 500g, halved
½ tsp	Sugar
1 sprig	Basil
¼ cup	Basil leaves, slivered

Directions

1. Cook the couscous in boiling salted water for 8-10 minutes, until 'al dente'. It should not be mushy.
2. Drain. Rinse under cold water, if preferred. Place in a strainer, cover and stand while preparing the remainder.
3. Gently fry the garlic in the olive oil, until fragrant. Add the cherry tomatoes, sugar, and basil sprig. Season with salt and pepper. Cook until the tomatoes just begin to collapse. Combine with the couscous and slivered basil. Serve warm or cold.

More Christmas dinner sides from Jan

• Creamy bean crumble
• Parmesan hasselbacks