Buttery Garlic Couscous with Fresh Herbs
A speedy, herb‑bright couscous side where buttery garlic meets fresh parsley, chives, and a splash of lemon, creating a light, aromatic accompaniment for any main.
20 mins
6 servings
Ingredients
- 1 ½ cups Low Sodium Chicken Broth
- 1 ½ tablespoons Chives
- 3 cloves of Garlic
- 3 tablespoons Parsley (Fresh)
- 1 ½ cups Couscous
- 3 tablespoons Unsalted Butter
- ¾ teaspoon Kosher Salt
- 1 ½ teaspoons Lemon (Juice)
- ⅜ teaspoon Black Pepper
Directions
- Mise en place – gather and prep: mince the garlic, roughly chop the parsley, and slice the chives.
- Place a medium saucepan on the stove, add the chicken broth, and bring it to a rolling boil over medium heat.
- When the broth is bubbling, stir in the couscous, cover the pot, remove it from the burner, and let it rest for five minutes until the liquid is fully absorbed.
- At the same time, melt the butter in a small skillet over a low‑medium flame; add the minced garlic and cook just until fragrant, about 30–45 seconds, avoiding any browning.
- After the couscous has set, fluff it with a fork, drizzle the garlic‑butter over the grains, and toss gently to coat evenly.
- Season the dish with the measured salt and pepper, fold in the parsley and chives, finish with a teaspoon of lemon juice, and serve while warm.
