Couscous Recipe ∼ Wine and Rosemary Couscous

Originally from North Africa, couscous is tiny pearls of semolina pasta that is ready to eat in minutes. Often used as a base for stews, couscous is easy and versatile. This recipe is a perfect match for our Chicken with Tomato-Vermouth Sauce. Couscous can be found in grocery stores near the pasta or rice.

Ingredients

• 1 cup water
• ⅓ cup Holland House® White Cooking Wine or White Cooking Wine with Lemon
• 1 tablespoon butter
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon salt
• 1 cup couscous, regular or whole wheat

Cooking Directions

1. In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.

Nutrition Facts

• calories201.9
• carbohydrateContent33.6 g
• cholesterolContent7.6 mg
• fatContent3.2 g
• fiberContent2.2 g
• proteinContent5.6 g
• saturatedFatContent1.9 g
• sodiumContent298.6 mg