Thursday, March 19, 2009
Rosemary Couscous with garlic and shallots
Confession: I've never had couscous. Well, until last night that is. On my quest for healthy and different side dishes, I stumbled upon couscous. It seemed like it couldn't be easier to make, and could be adapted to suit many different flavors. So I had some rosemary that I wanted to use before it went bad, so I added some of that with the garlic and shallots. I thought it was absolutely delicious! The texture was really pleasing to me. And while I'm not sure if this could even be considered a "recipe" because it was so easy, I thought it was great and should be shared!
3/4 cup dry couscous
1/2 cup water
1/2 cup low-sodium chicken stock
4-7 rosemary "leaves", minced
1-2 cloves garlic, minced
1/2 shallot, finely chopped
1-2 tbsp extra virgin olive oil
In a small saucepan over medium-low heat, add about 1/2 - 1 tbsp olive oil. Add garlic, shallots and rosemary and cook for about 10 minutes or until rosemary is fragrant and shallots are soft and almost translucent. Set aside.
In a medium pot, add water, chicken stock, and 1 tbsp. olive oil. Bring just to a boil and add couscous and all of your softened shallots, garlic and rosemary. Cover and remove from heat. Let sit for about 5 minutes, and salt and pepper to taste, and fluff with a fork. Serves 2.