Couscous is a fine grain wheat pasta from Morocco. I love it because it is tasty, quick and easy to prepare. This recipe is a great side with a ratatouille, roasted herb lemon chicken, or seafood. The turmeric gives the dish a golden glow that enhances the green of the herbs, the red of the tomatoes, and purples of the Kalamata olives
I recommend fresh herbs for this dish. Everyone needs an herb garden. I love the time I spend cultivating it, and the peaceful moments when I am harvesting my daily ingredients. You can substitute some parsley or cilantro for some of the basil and mint. Experiment with them, mix and match as you see fit
- 2 cup Chicken Broth
- 2 cup Couscous
- 1 cup Roma Tomatoes diced
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup fresh Basil, chopped
- zest and juice of 2 Lemons
- 3 tablespoons Chives, finely chopped
- 2 tablespoons fresh Mint , chopped
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Turmeric
- Sea Salt and Black Pepper to taste
- Get a large bowl to hold and mix the following ingredients:
- Prepare the herb vegetables to flavor the Couscous.
- Cut the tomatoes in half, remove the seeds and dice
- Grate the lemon zest
- Cut the lemon in half and juice it, making sure you keep the seeds out of the juice.
- Remove the Basil leaves from the stems, roll into a cigar shape and slice thin.
- Remove the Mint leaves from the stems, roll into a cigar shape and slice thin.
- Chop the Olives.
- Chop the Chives.
- Drizzle in 2 tablespoons of Extra Virgin Olive oil
- Mix well and set the mixture aside.
- Mix the turmeric into the chicken broth and bring it to a boil, turn off the burner.
- Add the Couscous to the broth and stir well.
- Add the herb and vegetable mixture to the Couscous and broth and stir well.
- Cover the pot and let stand for 5 minutes.
- Fluff the Couscous with a fork and place it in a serving bowl or on a platter.
- Serve immediately.