Sunday, July 6, 2008

Couscous Pilaf

1 1/2 c. & 2 Tb. chicken stock
1 carrot finely diced
1/4 c. frozen peas
1 c. couscous
1 Tb. butter
1/2 tsp. salt
1/4 tsp. pepper

Put chicken stock in pan with carrots & peas. Bring to a boil and allow to simmer until carrots are tender. Remove from heat. Add couscous, stir & then cover until stock is absorbed (about 5 minutes). Uncover and fluff with a fork. Add butter and seasoning.

**Check your couscous for specific instructions - may vary a bit. Adjust accordingly.**

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