BCL - Wine and Rosemary Couscous Best Family Recipes

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Wine and Rosemary Couscous

"Originally from North Africa, couscous is tiny pearls of semolina pasta that is ready to eat in mins. Often used as a base for stews, couscous is easy and versatile. This recipe is an excellent fit for our Chicken with Tomato-Vermouth Sauce. Couscous can be found 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
• 1/2 teaspoon dried rosemary, beaten
• 1/four teaspoon salt
• 1 cup couscous, everyday or complete wheat

Instructions :

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

• In a 3-quart saucepan, integrate all components except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and allow stand for 5 minutes. Stir and serve.

Notes :

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