• 2 cups water
• 3 peach-flavored tea bags
• 1 box (10 ounces) couscous
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Bring the water to a boil in a medium saucepan. Add the tea bags, cover, and steep for 3 minutes. Discard the tea bags.

Return the liquid to a boil; add the couscous, butter, salt, and pepper. Remove the pan from the heat, cover, and let stand 5 minutes. Fluff with a fork before serving.

Art's advice: Even though the original recipe uses unsalted butter instead of olive oil, it is still relatively low in fat. You may choose to use oil instead of butter, but the fat and calories remain about the same. If you omit the butter or oil altogether, the calories are reduced by one-third, and the fat is eliminated.