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Herbed Israeli Couscous

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Israeli couscous with feta cheese, herbs and chili; Shutterstock ID 134862059; PO: TODAY Media
Israeli couscous with feta cheese, herbs and chili; Shutterstock ID 134862059; PO: TODAY MediaShutterstock
RATE THIS RECIPE
(23)

Ingredients

  • cups chicken broth, homemade or store-bought
  • 1 cup Israeli couscous
  • 1/2 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Chef notes

    This is a great make-ahead recipe because it tastes just as good the next day! And best of all, there is so little hands-on time with the recipe that when I have people over, I can actually socialize.

    Preparation

    In a medium sauce pan bring stock to a boil over medium-high heat. Stir in salt and couscous. Cover and reduce to a simmer, cooking for 8-10 minutes, stirring occasionally. Remove from heat and let stand a few minutes.

    Fluff couscous with a fork and fold in the olive oil and fresh herbs. Season to taste with salt and pepper.