Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
8 cups
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Couscous

Recipe courtesy of Amy Finley

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Cheryl Smith

Couscous

Recipe courtesy of Rafih Benjelloun

Couscous

Recipe courtesy of Stephen Kalt

Apricot Couscous

Recipe courtesy of Tori Ritchie

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.