Spring Herbs Couscous

Serves 4 as a side dish.

In a casserole dish, pour 1 cup dry couscous. Add 2-3 fresh basil leaves chiffonnade. Add fresh cut sliced garlic chives, oregano, thyme to taste. Add dry cracked red pepper flakes. Add your other favorite fresh garden herbs to taste.

In a medium skillet, sauté sliced scallions and a mound of fresh kale in a little olive oil. Heat until kale is wilted. Add to couscous dish.

Boil 1 cup chicken broth in a small saucepan with a pat of butter. Pour over couscous and herb kale mix in dish. Cover and let stand for 10 minutes.

Fluff with a fork and enjoy with a glass of Sancerre.


2 thoughts on “Spring Herbs Couscous

  1. Pingback: Veal Asparagus Rollatini | Recipe Detours

  2. Pingback: Porchy Weekend | The Side Trek

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