Prep 0 mins
Cook 5 mins
Recipe from Quick Cooking March/April 2003. Gives credit to Ruth Lee for submitting.
- 2 cups water
- 1 tablespoon butter
- 1 tablespoon dried parsley flakes
- 2 teaspoons chicken bouillon granules
- 1⁄2 teaspoon dried onion flakes
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 1 (10 ounce) package couscous
- In a sauce pan, combine first 8 ingredients; bring to a boil.
- Remove from heat; stir in couscous.
- Cover and let stand for 5 minues or until the liquid is absorbed. Fluff with fork.
I didn't use whole wheat couscous as others did and perhaps should have as I was not fond of this. I found the basil overpowering.
As did other reviewers, I chose whole wheat couscous. Rather than water and bouillon, I used 2 cups of low sodium, fat-free chicken broth and omitted the butter. I often add sauteed veggies to couscous but never thought to add dried herbs to intensify the flavor. Served with Ole Crock Pot Chicken this was a wonderful and healthier side dish! Thanks for posting!
I had problems because I was using a larger couscous and it did not cook in the specified time. (That was definitely operator error and not the fault of the recipe!) But so I ended up eating this heated up later. I left off the butter. We felt it had decent flavor and was a nice basic side dish. Reheated it is not as flavorful as you would expect, but was still good.