Summer Couscous

We have friends that once a year open their family farm in Jersey for a week of camping by the brook among friends. Most the food is cooked on a campfire, but a couple of gas grills are provided too. There's a tarp on top of a table with some shelves that we would call the kitchen... And the best camping meals come out of this makeshift kitchen. The farm hostess came out with this recipe one afternoon too many years ago, and until today it shows up in my table every so often... Thanks E.S.
It's garlicky, so if you are not a fan, either don't use any garlic or use less.

Ingredients:

1 1/2 cup of couscous

1/2 cup of boiling water

about 24 cherry tomatoes cut in half

1/4 cup of fresh chopped basil

4 cloves of garlic finely chopped

1/2 cup of extra virgin olive oil

salt and fresh pepper to taste

In a large bowl stir together couscous and boiling water, cover with a dish towel and set aside for 10 minutes. With a fork, fluff the couscous. Add all the ingredients and season to taste, mix it well. Cover and refrigerate for 1 hour before serving.