Tuesday, September 1, 2009

Jazzed Up Couscous

Couscous is great because it cooks so fast and you can start off with plain couscous and add all kinds of vegetables, herbs and spices to jazz it up.

1 Package of cous cous (I like the Far East brand)
fresh flat-leaf parsley, chopped
artichoke hearts, chopped
kalamata olives, chopped

Prepare the couscous according to the package directions. One caveat, I like to use chicken or veggie broth instead of water to add a little extra flavor. Half way through the couscous cooking process add the additional chopped ingredients. Once fully cooked, fluff the couscous with a fork and incorporate the rest of the ingredients.

Other potential additions: chick peas, green onion, sundried tomatoes, feta cheese, toasted pine nuts, saffron, basil, capers, lemon zest, cucumber, etc., etc.

No comments:

Post a Comment