Rosemary Couscous

Name: Rosemary Couscous
Ingredients: 6 tablespoons olive oil; 6 rosemary sprigs leaves stripped, plus sprigs for garnish; 4 cups Israeli couscous; 8 cups chicken stock; 2 teaspoons salt; 1 teaspoon pepper

6 ingredients

6 steps

Ingredients

6 tablespoons olive oil
6 rosemary sprigs leaves stripped, plus sprigs for garnish
4 cups Israeli couscous
8 cups chicken stock
2 teaspoons salt
1 teaspoon pepper

Directions

1

Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat.
2

When the rosemary begins to sizzle, about 1 minute, add the couscous.
3

Stir to coat well and cook for 2 minutes, stirring frequently.
4

Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes.
5

Remove from the heat, fluff with a fork and transfer to a chafer.
6

Garnish with fresh sprigs of rosemary around the sides of the dish.