Creamy Tomato Couscous

MOUTHGASM

Yummmmmmmmm. Best leftovers ever, and it took all of 5 minutes to make!

Creamy tomato couscous

Ingredients

• 1 T butter
• 1 small shoot green garlic, chopped
• 1 pinch salt
• 1 pinch dried basil
• 1 T flour
• 1 C milk
• approximately 1 C leftover Tomato couscous
• nooch and freshly ground black pepper, to taste

1. In a small skillet, melt the butter over medium heat. Once foam has subsided, add garlic, salt, and basil. Toss or stir to coat and cook until garlic just begins to soften.
2. Stir in flour. Cook until roux barely changes color, about 2 minutes.
3. Add milk and stir vigorously until it begins to boil.
4. Add couscous. Cook until thoroughly heated.
5. Remove from heat and season. This is one of those dishes that’s really hot when it’s hot, so let it cool for a minute unless you have a tongue of steel — in which case, you shouldn’t have gone to all the trouble in the first place.