Prep 10 mins
Cook 5 mins
Couscous makes such a very good accompaniment to a meal that I have been collecting recipes of many variations. This one comes from Food Network's Robert Irvine's new book. Couscous is easy to make; just let it stand in hot water. Cooking time is actually standing time. I have not yet tried this recipe but am posting the recipe here for safekeeping.
- 2 cups water (could use chicken stock or vegetable stock)
- 1 cup couscous
- 4 tablespoons butter
- 1 shallot, minced
- 1 tablespoon minced flat leaf parsley
- 1 tablesspoon fresh tarragon
- salt and pepper
- Bring water to a boil in a medium saucepan. Add couscous and return to a boil. Cover and remove from heat. Let stand 5 minutes.
- Melt 2 tablespoons butter over medium heat in a large skillet. Saute shallot, parsley, tarragon, salt and pepper until shallow is translucent.
- Stir herbs into pot of couscous. Cover and keep warm.
- Refresh couscous by stirring in a bit of water (or broth) along with 2 tablespoons melted butter.