Best Wine And Rosemary Couscous Recipes

RED WINE COUSCOUS

Steps:

• Combine garlic and olive oil in small saucepan with tight-fitting lid. Add red pepper flakes if desired. Cook briefly over medium heat, until garlic becomes fragrant.
• Add couscous to pan. Saute over medium heat until golden brown, approximately 5 minutes.
• Add capers, red wine, and water. Season with salt and pepper to paste.
• Bring mixture to a boil. Cover and remove from heat; let stand 4-5 minutes. Fluff with a fork before serving.

ROSEMARY COUSCOUS

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.

LEMON ROSEMARY COUSCOUS

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.

COUSCOUS WITH CELERY, PARSLEY AND RED-WINE VINEGAR

Steps:

• In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.
• Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with oil and vinegar, then stir until well mixed. Season to taste with salt and pepper. Let sit 5 minutes, taste and adjust seasoning once more before serving.