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Green Couscous

Posted By Jacques Pepin On September 23, 2011 @ 10:00 am In grains,Recipes | Comments Disabled

Episode 101: Savory Staples [1]
Recipe: Green Couscous

Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish.

Green Couscous [2]

Serves 4

1 cup loosely packed fresh herb leaves (a mixture of chives, parsley, tarragon, and basil)
2 garlic cloves
3/4 cup boiling water
1 tablespoon unsalted butter
1 cup instant couscous
1/2 teaspoon salt

Process the herbs, garlic, and 1/4 cup of the boiling water in a blender or mini-chop for about 30 seconds, or until smooth.

Melt the butter in a saucepan. Add the couscous and salt and mix well to coat the couscous with the butter. Add the herb puree and the remaining 1/2 cup boiling water and mix well. Cover and let stand off the heat for 10 minutes.

Fluff the couscous with a fork and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


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URLs in this post:

[1] Savory Staples: http://blogs.kqed.org/essentialpepin/?p=1

[2] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/green-couscous1000.jpg

Copyright © 2011 Essential Pepin. All rights reserved.