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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Unsalted butter - (1/2 oz)

  3. 1 cup 237ml Fine mirepoix

  4. 1 tablespoon 15ml Minced garlic - (4 to 5 cloves)

  5. 3 cups 711ml Couscous (the quick kind)

  6. 3 cups 711ml Chicken Stock - (see recipe),

  7. 1/4 cup 36g / 1 1/3oz Chopped fresh mint

  8. Salt - to taste

  9. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a large saucepan or a wok, heat the olive oil and butter. Sweat the mirepoix and the garlic for 2 or 3 minutes.

  2. Add the couscous and coat well. Pour in the Chicken Stock and cook for 2 minutes, stirring occasionally.

  3. Stir in the mint and mix thoroughly. Season with salt and pepper to taste and keep warm.

  4. This recipe yields 8 servings

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