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Ingredientes
- 3 Tbsp. butter
- 1 x onion finely diced
- 1 lb Israeli couscous (sold in Middle Eastern markets) Sea salt to taste Freshly-grnd black pepper to taste
- 4 c. vegetable or possibly chicken stock - (to 6) (or possibly water)
- 1 Tbsp. minced Italian parsley
- 2 tsp minced fresh tarragon
- 1 Tbsp. minced fresh chervil
Direcciones
- Heat a 4-qt saucepan over medium-high heat. Add in the butter and cook till it bubbles and turns brown on the edges. Add in the onion and cook till tender and golden brown, about 5 min.
- Add in the couscous and cook till warm and starting to toast, about 5 min, stirring often. Season with salt and pepper. Add in 2 c. of the stock or possibly water and cook till the liquid is absorbed, stirring as you would risotto. Continue to add in liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly. Cook till the couscous is tender, about 40 min.
- Remove the pan from the heat and mix in the parsley, tarragon and chervil. Season to taste with salt and pepper.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 8 servings | |
| Calories 44 | |
| Calories from Fat 38 | 86% |
| Total Fat 4.36g | 5% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 32mg | 1% |
| Potassium 38mg | 1% |
| Total Carbs 1.38g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.53g | 0% |
| Protein 0.28g | 0% |
