lemon rosemary couscous

leigh ann terry's Note:

this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 box of plain near east couscous
• 3 cloves crushed garlic
• 1 shallot , finely chopped
• 1 (14 ½ ounce) can chicken broth
• 1 ½ ounces fresh rosemary , left on the stem
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon, zest of

Directions:

1. bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
2. allow to gently boil uncovered for 2 to 3 minutes.
3. add couscous, cover and turn heat off.
4. allow to sit for 5 minutes.
5. remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

Reviews

[mama smurf]

We love couscous so this was one I needed to try....wonderful! I followed the recipe exactly and served it with lemon rosemary couscous#87025 and a green salad. Thank you. Made for the French Forum -- Rosemary.

[LonghornMama]

Quick, easy, and very tasty. A great side with fish, made with ingredients I always keep on hand. Thanks for sharing the recipe!

[justcallmetoni]

I used this recipe as the foundation for a lovely couscous salad for a barbeque. Added zucchini, red peppers, carrots and chickpeas roasted with garlic and lemon juice. The results were quite good, with subtle flavors that paired well with chicken and beef. will certainly keep this one in my cookbook.