Yesterday I posted the recipe for Nectarine Chicken Kabobs and I wanted to add today the recipe for the super simple recipe for Buttery Herb Cous Cous. If you are new to cous cous, it is a really fun option to add to any of your favorite dishes. You can serve cous cous in the place of rice. It’s actually a really small pasta, but has more the texture of a light, fluffy rice. The best part about it is it cooks in literally 10 minutes or less. I actually just throw my cous cous in my rice cooker and in less than 15 minutes, it’s ready to go. I buy my cous cous in the bulk section of Sprouts, but you can get it at any grocery store and is fairly in expensive. Cous Cous is the best! 🙂

Herbed Cous Cous
  1. 2 cups cous cous
  2. 3 cups water
  3. 4 Tbls. butter
  4. 1/4 cup fresh parsley
  5. 1/2 tsp. thyme
  6. 1/2 tsp. salt (or more if needed)
  7. 3 cloves garlic, minced
  8. 1/8-1/4 tsp. black pepper
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  1. In a rice cooker (or sauce pan), place the cous cous and water. Stir together and then place the lid on the pan/cooker. If using a sauce pan, heat pan to medium-high heat until the water comes to a rolling boil. When it does, turn to low heat and keep the lid on for 5-8 minutes, or until cous cous is tender. When it's tender, remove the lid and add the remaining ingredients and fluff the cous cous with a fork. Serve with your favorite entrees. If you are using the rice cooker, just put the lid on, press start and let it cook for about 10-15 minutes, or until water is evaporated and the cous cous is fluffy and no longer sticky. When it is cooked, add the remaining ingredients like you would with the sauce pan method.  Season with any additional flavorings as you would desire (chicken bouillon, spanish version with chili powder, cumin, etc. You can play around with the seasonings depending on the dish you are serving it with).
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