Joe and I have started a new adventure, inspired by our friend, Joanne.
Joanne, who normally cooks very little, has made it her mission to cook a new recipe every week. In order to accomplish her goal, she has borrowed an assortment of cookbooks from friends and family. She marked the recipes she liked, and she’s working through the marked pages one week at a time.
We were inspired. We’ve decided to do the same. This was our first experiment. It was delicious.
Adapted from a Pampered Chef recipe
A Final Note (or two)
- I think this would be just as good with jasmine rice (my favorite kind) prepared according to the package directions. Instead of preparing the rice in water, use chicken broth and butter. Stir in the cilantro after the rice is prepared, just before serving.
- Cilantro is a very delicate herb. It loses its flavor quickly when heated, so you don’t want to stir it into the couscous too early. We waited until just before serving.
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