Cous-Cous – ‘Basic’- goes with Chicken Marbella

Recipe by Tiffany Oertle Allred

Heat: Stovetop
Time: 5 min
Makes: 4

If you have grown bored of pasta or rice, you may want to spice up your entree with couscous. This is my favorite side to Chicken Marbella. While there are many variations to explore when cooking couscous, a simple style is a good place to start. After mastering this technique, you can add dried fruits, herbs, meats or vegetables to make any number of cous-cous “salads.” Serves 4

Ingredients

1 cup chicken broth, (well-seasoned)
1 ts. Dried Oregano or thyme (if you have fresh herbs, toss those in at end and – use @
2 T)
1 T. olive oil Few grinds black pepper
1 cup dried cous-cous

Method

01
*Directions: Put 1 cup chicken bouillon to boil in a medium saucepan (with a lid). While it is heating up, add dried oregano, oil and pepper to liquid. When it reaches boiling, add in 1 cup cous-cous and give it a quick stir. Turn off heat, and put lid on pan. Wait 5 minutes. Remove lid, and fluff cous- cous granules. You may want to taste it and add a pinch more salt just in case your chicken broth is only lightly salted. Or if you know you will have a strongly flavored sauce then you can leave it plain, more or less.