Herbed Couscous

July 3, 2011 (CHICAGO)


1 cup Chicken Broth
1 cup Couscous
1 Tbsp. Chopped Italian Parsley
1 tsp. Chopped Fresh Thyme

In a medium saucepan, bring chicken broth to a boil. Remove from heat, and stir in couscous. Cover for 5 minutes, and then fluff with fork. Stir in fresh herbs, and serve.

Tony's Couscous Tips:
Substitute chicken stock or broth for water when cooking; the rule of thumb is usually one part couscous to 1.5 parts liquid. It can also be prepared ahead of time and refrigerated for up to 3 days.

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