This little side dish doesn’t look like anything special, but I promise both your family and your guests will love it. It’s incredibly easy to cook and makes an excellent compliment to fish, chicken or meat.
Now that we’ve added a nozzle to the jar of olive oil, my kid just loves to drizzle it into the pan before we light the flame.
Look at how hard he is concentrating on squeezing that lemon. It was well worth it… the lemon is the perfect finishing touch to the dish. Now for the recipe…
Herbed Couscous Recipe
Prep Time: 10 mins Cooking Time: 15 mins
1 1/2 cups dry cous cous
2 3/4 cups water
2 vegetable broth packets
1 leek chopped small
1/3 cup chopped fresh herbs (we used: flat leaf parsley, Greek oregano, dill and basil)
juice of 1 lemon
2 tablespoons olive oil
1 to 2 tablespoons of butter
salt and fresh ground pepper
In a saucepan, bring water to a boil. Add broth and stir. Add couscous, cover and remove from heat and allow to sit for about 5 minutes until water is absorbed. When done, fluff with fork. In a large frying pan, heat the olive oil over medium low heat. Cook the leeks until soft and then transfer all the couscous into the pan with the leeks. Turn the heat down to low, add butter, herbs and lemon. Stir to combine and continue to stir to warm through. Add salt and pepper to taste and serve immediately.
Here’s my Prudent [Kitchen] advice for the day: Whenever possible use cloth napkins. They are more lovely than paper and far less wasteful.
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