Herbed Couscous Pilaf
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.
Herbed Couscous Pilaf
Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1 tsp garlic olive oil
1 shallot, minced
1/2 cup of whole wheat couscous
1/2 cup + 1 tbsp chicken broth
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, choppedDirections:
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.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - October 2010 issue
