Recipe courtesy Amy Finley
- Total Time:
- 15 min
- 10 min
- 5 min
- 4 to 6 servings
- 1 1/2 to 2 cups couscous
- 1 1/2 to 2 cups chicken stock or water
- 3 tablespoons butter
- Salt and freshly cracked black pepper
Place the couscous in a glass or ceramic mixing bowl.
In a medium saucepan, bring the chicken stock or water and butter to a boil. Pour over the couscous and cover the mixing bowl with plastic wrap or aluminum foil. Set aside and let stand 5 minutes. Fluff with a fork, then add the butter and salt and pepper, to taste, and set aside while butter melts. Serve hot with Moroccan Chicken, if desired.