Seasoned Couscous

From: SusieQusie

On Jan 25, 2008

As did other reviewers, I chose whole wheat couscous. Rather than water and bouillon, I used 2 cups of low sodium, fat-free chicken broth and omitted the butter. I often add sauteed veggies to couscous but never thought to add dried herbs to intensify the flavor. Served with Ole Crock Pot Chicken this was a wonderful and healthier side dish! Thanks for posting!

From: ladypit

On Jan 25, 2008

I had problems because I was using a larger couscous and it did not cook in the specified time. (That was definitely operator error and not the fault of the recipe!) But so I ended up eating this heated up later. I left off the butter. We felt it had decent flavor and was a nice basic side dish. Reheated it is not as flavorful as you would expect, but was still good.

From: Annacia

On Jan 23, 2008

I also used whole wheat couscous and omitted the butter for a great dinner side. Very easy (as couscous always is) and full flavored. I paired it with baked salmon that I had covered in Ras-El-Hanout (Moroccan Spice Blend). The veggies were steamed broccoli and carrots. The seasonings in this recipe are strong flavor but basic and I think that this would go well with any meat.

From: justcallmetoni

On Nov 15, 2007

I eat whole wheat couscous regularly as the brief cooking time suits my hectic schedule. Though I know it's always better spiced up, I rarely do as I worry about the flavors not pairing well with the entree. This has bold flavors, but soft enough to fit into lots of combinations - mostly herbal with a tiny bite from the pepper and garlic. Went especially well with chicken with dried fruit. I left out the butter and didn't miss it one bit.