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Fresh Herbs Couscous
March 15, 2008
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recipes
A quick, easy, and flavorful side dish, use any combination of herbs you like. (Powerful herbs such as rosemary may overwhelm the delicate texture and flavor of the couscous.) A little citrus zest would be nice when serving with seafood. Serving Size: 4 1 cup fresh herbs ; minced 1 large garlic clove ; quartered 1 1/4 cups water ; boiling 1 tablespoon butter 1 cup instant couscous 1/2 teaspoon salt In a mini food processor, combine herbs, garlic and 1/4 cup of the boiling water to a paste. In a small saucepan, melt the butter. Add the couscous and salt and stir to coat. Stir the herb paste and remaining 1 cup boiling water into the couscous, cover and set aside for 10 minutes. Fluff with fork and serve at once.