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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too. Ingredients:
2 tablespoons olive oil |
2 cups israeli couscous |
4 cups chicken broth or 4 cups vegetable broth |
1/4 cup fresh parsley, chopped |
1 tablespoon tarragon, chopped |
1 tablespoon rosemary, chopped |
1/4 cup lemon juice |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
2. Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
3. Add the herbs and lemon juice. Season with salt and pepper.
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