photo by I'mPat
- Ready In:
- 2 tablespoons butter
- 2 garlic cloves, minced
- 3⁄4 cup chopped scallion (green onion)
- black pepper
- 1 1⁄2 cups couscous
- 2 cups low sodium chicken broth
- 1 tablespoon chopped fresh parsley
- In a medium saucepan, melt butter over medium heat. Add garlic, scallion, a pinch of salt and a few grinds of black pepper. Saute until scallion softens, 2-4 minutes.
- Add couscous and cook, stirring often, until grains begin to brown and it smells nutty.
- Add broth. Bring to a boil, reduce to a simmer, cover, and cook 1 minute, until couscous is tender but firm.
- Stir in parsley and serve.
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I was a little confused with direction 3 to cook the couscous for 1 minutes especially when taking the prep and cook time into consideration so made the assumption that pearl/Israeli couscous should be used and the instruction should be 10 minutes instead of 1 minutes, otherwise followed instructions as written and 3 of us polished off a full recipe for 4, very enjoyable and fresh and will certainly try again and use othere herbs as well, thank you DrGaellon, made for New Kids On The Block tag game.
RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!