Here's a quick way to prepare couscous as a side dish, simple enough to serve any night of the week. Instead of basil, try chives, dill or parsley.br br 2 tbsp (30 mL) butterbr 1 or 2 cloves garlic, mincedbr ¾ cup (175 mL) chopped green onionsbr pinch saltbr pinch pepperbr 1½ cups (375 mL) couscousbr 2 cups (550 mL) vegetable stock or low-sodium chicken stock br 1 tbsp (15 mL) chopped fresh parsleybr In saucepan, melt butter over medium heat; fry garlic, onions, salt and pepper, stirring occasionally, until softened, about 3 minutes. Add couscous; stir until lightly toasted, about 2 minutes.br Add stock and bring to boil; reduce heat, cover and simmer until liquid is absorbed and couscous is tender but firm, about 1 minute. Stir in basil.