Rosemary Couscous

2018-06-08
  • Yield : 8 cups
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

  • Cacio e Pepe e Zucca

Ingredients

  • 6 tablespoons olive oil
  • 6 rosemary sprigs leaves stripped, plus sprigs for garnish
  • 4 cups Israeli couscous
  • 8 cups chicken stock
  • 2 teaspoons salt
  • 1 teaspoon pepper

Method

Step 1

Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

Leave a Reply

Your email address will not be published. Required fields are marked *