I adapted this recipe I found in the October 2010 issue of Cooking Light that was healthy, flavorful, and delicious. This recipe is extremely quick and simple to make – which is perfect for a busy week night. I served this couscous with chicken and roasted veggies for a delicious and healthy meal. We all, kids included, loved this couscous pilaf.
Heat the garlic olive oil in a small sauce pan over medium heat. Add the minced shallot and cook, stirring constantly, for 1-2 minutes. Add the couscous and cook stirring often for 2 minutes. Add the chicken broth, sea salt, and freshly cracked pepper, to taste; bring to a boil. Cover, remove from heat, and let stand for 5 minutes. Add the fresh parsley and chives then fluff with a fork. Taste and add more seasonings if needed. Serve immediately. Enjoy.