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
Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.
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By bobby22863_445650
Normal, IL
on March 20, 2012
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We've been making this ever since we first saw the boys make this on their show. We cut the recipe way down (1 cup couscous, 2 cups stock and have it probably every other week or so. So easy and delicious, made with items we usually have on hand. We've used dried rosemary if we didn't have fresh. Not quite as good, but still tasty.
By kbrinck
Pleasanton, CA
on June 22, 2009
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Did not like this recipe- the amount made by the recipe was enormous and most was and probably will be left untouched. The only flavor was the rosemary, which admittedly came through strong, but otherwise the couscous was plain and almost too boring to eat. I almost wished I'd gone with a box-flavored type instead.
By dmturner_san2df...
Ft Worth, TX
on April 28, 2009
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It's amazing how much flavor you get from something so simple. I've made it 2 ways: (1 per the recipe, and (2 per the recipe plus some lemon zest and juice. Personally I like it better with the lemon. It's adds a bright flavor to the earthiness of the rosemary. This is a keeper recipe (I'm making it again tonight, in fact.
Read all 13 reviews