Fast and Easy Herb Couscous
Quick and easy way to serve a unique side dish
Equipment
- 1 small saucepan
- 1 Mixing Bowl
- 1 Chef Knife
- 1 Cutting Board
- 1 fork
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 Plastic wrap
Ingredients
- 1⅓ cup water
- 1 cup dry Moroccan couscous
- 1 tbsp. chicken bouillon paste
- 1 tbsp. fresh rosemary stemmed and minced
- 2 tsp. fresh oregano stemmed and finely chopped
- 2 tbsp. olive oil extra virgin
- 1½ tsp. salt
- ¾ tsp. black pepper freshly ground
Instructions
- place couscous and herbs in mixing bowl
- add olive oil to mixing bowl, mixing together well to coat
- in saucepan, combine chicken bouillon with water
- bring saucepan contents to a full boil over high heat
- carefully pour stock over couscous
- stir through and cover tightly with plastic wrap quickly
- allow to steam covered for 15 minutes
- remove plastic, check for doneness. most often, it will be tender at this time, but due to desiccation on the shelf, it may require covering back and allowing for a few more minutes
- fluff with a fork to break up any clumps
- serve immediately