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Herb and butter couscous
Ingredients
- 1 tablespoon (15 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) butter, divided
- 1/2 small onion, diced
- 1 teaspoon (5 milliliters) dried rosemary
- 2 cups (480 milliliters) pearl couscous (also known as Israeli couscous)
- 4 cups (1 liter) vegetable stock
- 1/2 cup (120 milliliters) basil leaves, chiffonaded
- 1/2 cup (120 milliliters) parsley, finely chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Directions
- Heat olive oil with 1 tablespoon (15 milliliters) of butter in a heavy saucepan over medium-high heat. Add onions and dried rosemary and cook until onions are soft. (Watch the video below to learn more about these herbs!)
- Add pearl couscous and stir to coat evenly. Add vegetable stock and bring to a boil. Reduce heat to medium, cover and simmer for eight to ten minutes or until stock has been absorbed and couscous is tender.
- Scatter with chiffonaded basil and chopped parsley. Top with remaining butter, lemon juice, salt and pepper. Stir to combine.
- Serve with ratatouille and whole broiled trout.
Find out how to complete the flavours of your meal with this herbs and spices guide!
