lemon rosemary couscous
"this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 box of plain near east couscous
- 3 cloves crushed garlic
- 1 shallot, finely chopped
- 1 (14 1/2 ounce) can chicken broth
- 1 1⁄2 ounces fresh rosemary, left on the stem
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon, zest of
directions
- bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
- allow to gently boil uncovered for 2 to 3 minutes.
- add couscous, cover and turn heat off.
- allow to sit for 5 minutes.
- remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.
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Reviews
-
Thanks for this recipe it was very easy and really made our couscous more interesting. We served with Salmon. -
We love couscous so this was one I needed to try....wonderful! I followed the recipe exactly and served it with Recipe#87025#87025 and a green salad. Thank you. Made for the French Forum -- Rosemary. -
Quick, easy, and very tasty. A great side with fish, made with ingredients I always keep on hand. Thanks for sharing the recipe! -
I used this recipe as the foundation for a lovely couscous salad for a barbeque. Added zucchini, red peppers, carrots and chickpeas roasted with garlic and lemon juice. The results were quite good, with subtle flavors that paired well with chicken and beef. will certainly keep this one in my cookbook. -
Excellent! I did not have fresh rosemary so I added 1/2 tsp dried. Will do again. Thanks for the recipe help.
