We have tried plain cous cous and it really did not "do it" for us. But I decided to give it a go with the rhubarb chicken I made for dinner last night.
The chicken was a bust...let's just say I will not be making it again. But the cous cous was delicious!
GARLIC AND PARSLEY COUS COUS
per 1 cup of dried cous cous:
Bring 1 1/4 cups of chicken stock up to a boil on the stovetop.
Add 1 cup of cous cous (I used whole grain). Cover, and let sit for 5 minutes.
Meanwhile, chop 3 large cloves of garlic and a whack of parley. You can use a chopper (I did) or just mince it finely on your chopping board, sprinkle with a bit of coarse salt.
When cous cous is ready, fluff up and fold in the parsley mixture.
It is now ready to plate and enjoy!
The chicken was a bust...let's just say I will not be making it again. But the cous cous was delicious!
GARLIC AND PARSLEY COUS COUS
per 1 cup of dried cous cous:
Bring 1 1/4 cups of chicken stock up to a boil on the stovetop.
Add 1 cup of cous cous (I used whole grain). Cover, and let sit for 5 minutes.
Meanwhile, chop 3 large cloves of garlic and a whack of parley. You can use a chopper (I did) or just mince it finely on your chopping board, sprinkle with a bit of coarse salt.
When cous cous is ready, fluff up and fold in the parsley mixture.
It is now ready to plate and enjoy!
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