Here's a quick way to prepare couscous as a side dish, simple enough to serve any night of the week. Instead of using basil, ...
you can also try chives, dill or parsley.
Tags:Herbed Couscous Recipe,cooking with herbs,couscous recipes,herb couscous,mediterranean cooking,side dish ideas,Le Gourmet TV
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2 tbsp (30 mL) butter 1 or 2 cloves garlic, minced ¾ cup (175 mL) chopped green onions pinch salt pinch pepper 1½ cups (375 mL) couscous 2 cups (550 mL) vegetable stock or low-sodium chicken stock 1 tbsp (15 mL) chopped fresh parsley 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. 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.