Ingredients
1 RawSpiceBar's Berbere Spices
1 teaspoon olive oil
1 cup grape tomatoes, halved
1 1/2 cups water
1 teaspoon Berbere seasoning
1 1/2 cups couscous
12 fresh basil leaves
Method
Sources
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Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
Tilted drawer insert — see all spice labels at a glance
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Heat the oil in a medium saucepan over medium-low heat. Add the tomatoes and saute, stirring occasionally until blistered, about 3 minutes. 2. Carefully pour in the water and stir in the Berbere seasoning. Turn heat to high. When water reaches a boil, stir in the couscous, cover and remove from heat. Let sit 5 minutes. Fluff with a fork. 3. Stack the basil leaves on top of each other and roll together lengthwise. Cut the basil into chiffonade by cutting into the basil roll crosswise. Add half the basil to the couscous and stir to combine. Transfer to a serving dish and garnish with the remaining basil.