Community Pick
Savoury Couscous
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 30 g butter
- 1 onion, finely sliced
- 1 -2 garlic clove, crushed
- 1 cup couscous
- 2 cups chicken stock
- 2 tablespoons fresh coriander or 2 tablespoons parsley, chopped
- salt and pepper
directions
- Heat butter in sauce pan (which has a lid).
- Add chopped onions, stir and allow to cook until soft.
- Stir in crushed garlic.
- Add couscous, stir.
- Add chicken stock, stir and bring to boil.
- Remove off heat, cover and allow to stand for 5 minutes.
- Stir in coriander or parsley.
- Add salt and pepper to taste.
- Serve as a side dish.
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Reviews
-
My experience with most couscous dishes is that they are bland, and this one was no different. I used regular vegetable broth (not low sodium) instead of chicken stock because there were vegetarians at the table, the full 2 cloves of garlic and chopped cilantro/coriander. I suspect the onions lose some of their flavour sitting in the broth for 5 minutes. If there is a next time, I'd consider removing the onions and garlic from the pot before adding the broth, then stir them back in with the cilantro after the couscous has cooked.
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Tweaks
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My experience with most couscous dishes is that they are bland, and this one was no different. I used regular vegetable broth (not low sodium) instead of chicken stock because there were vegetarians at the table, the full 2 cloves of garlic and chopped cilantro/coriander. I suspect the onions lose some of their flavour sitting in the broth for 5 minutes. If there is a next time, I'd consider removing the onions and garlic from the pot before adding the broth, then stir them back in with the cilantro after the couscous has cooked.
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This was my first time making and eating couscous. I followed the recipe exactly as written (using the fresh parsley instead of the coriander) and was very pleased with the result. I really liked the chicken stock, garlic and onions in this dish. This recipe is very aptly named, it does make for a very savoury side dish. Recipenapped for the February 2012 Aus/NZ Swap.
RECIPE SUBMITTED BY
Chef floWer
Australia
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