Seasoned Couscous

Submitted by KaraRN

"Recipe from Quick Cooking March/April 2003. Gives credit to Ruth Lee for submitting."

 

• Ready In: 5mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

directions

1. In a sauce pan, combine first 8 ingredients; bring to a boil.
2. Remove from heat; stir in couscous.
3. Cover and let stand for 5 minues or until the liquid is absorbed. Fluff with fork.

Reviews

[iris5555]

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.

 

[SusieQusie]

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 Recipe #102572 this was a wonderful and healthier side dish! Thanks for posting!

 

[ladypit]

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.

 

[Annacia]

I also used whole wheat couscous and omitted the butter for a great dinner side. Very easy (as couscous always is) and full flavored. I paired it with baked salmon that I had covered in Recipe #230030. The veggies were steamed broccoli and carrots. The seasonings in this recipe are strong flavor but basic and I think that this would go well with any meat.

 

[PaulaG]

I made this using whole wheat couscous that I purchase in bulk at my local health food store. This dish was very easy to complete and went well with Recipe #163379.