Rosemary Couscous Recipes

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

Steps:

• bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
• allow to gently boil uncovered for 2 to 3 minutes.
• add couscous, cover and turn heat off.
• allow to sit for 5 minutes.
• remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

Steps:

• Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

Steps:

• Add all ingredients except cous cous to a sauce pan.
• Bring to boil, stirring occassionally.
• Allow to boil for 3 minutes.
• Stir in cous cous and remove from heat.
• Cover and let sit until tender, fluff with fork occassionally.
• Serve with a lemon slice and enjoy.