BCL - Wine and Rosemary Couscous You Have To Try

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Wine and Rosemary Couscous

"Originally from North Africa, couscous is tiny pearls of semolina pasta that is prepared to devour in mins. Often used as a base for stews, couscous is easy and versatile. This recipe is a great healthy for our Chicken with Tomato-Vermouth Sauce. Couscous can be observed in grocery shops close to the pasta or rice."

Ingredients :

1 cup water
1/3 cup Holland House® White Cooking Wine or White Cooking Wine with Lemon
1 tablespoon butter
half of teaspoon dried rosemary, overwhelmed
1/4 teaspoon salt
1 cup couscous, everyday or complete wheat

Instructions :

Prep : 15M	Cook : 4M	Ready in : 15M

In a 3-quart saucepan, combine all elements besides couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off warmth and stir in couscous; cowl and allow stand for 5 minutes. Stir and serve.

Notes :

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