Herbed Couscous

  • Servings: 4
Herbed Couscous

Photography: ANNA WILLIAMS

Source: Martha Stewart Living, April 2002


  • 1 1/2 tablespoons unsalted butter
  • 2 shallots, peeled and minced
  • 3/4 teaspoon ground cumin
  • 1 teaspoon crushed fennel seeds
  • 1 cup couscous
  • One 14 1/2-ounce can low-sodium chicken broth, or homemade
  • 1 teaspoon coarse salt
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 2 teaspoons finely chopped fresh marjoram


  1. Melt butter in a medium saucepan over medium heat. Add the shallots, cumin, and fennel seeds; cook, stirring frequently, until shallots are translucent, about 2 minutes. Add couscous, chicken broth, and salt. Cover; reduce heat to low, and simmer until liquid is absorbed, about 5 minutes. Remove from heat, and stir in parsley, sage, and marjoram. Serve hot.


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