Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 1 Onion - finely diced

  3. 1 lb 454g / 16oz Israeli couscous

  4. 4 cups 948ml Vegetable or chicken stock - (to 6)

  5. 1 tablespoon 15ml Chopped Italian parsley

  6. 2 teaspoons 10ml Chopped fresh tarragon

  7. 1 tablespoon 15ml Chopped fresh chervil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat a 4-quart saucepan over medium-high heat. Add the butter and cook until it bubbles and turns brown on the edges. Add the onion and cook until tender and golden, about 5 minutes. Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often. Season with salt and pepper. Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto. Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly. Cook until the couscous is tender, about 40 minutes. Remove the pan from the heat and fold in the parsley, tarragon and chervil. Season to taste with salt and pepper. This recipe yields 8 servings. Each serving: 280 calories; 346 mg. sodium; 12 mg. cholesterol; 5 grams fat; 3 grams saturated fat; 49 grams carbohydrates; 9 grams protein; 4 grams fiber.


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