Rosemary Couscous

1. 1

   Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat.

2. 2

   When the rosemary begins to sizzle, about 1 minute, add the couscous.

3. 3

   Stir to coat well and cook for 2 minutes, stirring frequently.

4. 4

   Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes.

5. 5

   Remove from the heat, fluff with a fork and transfer to a chafer.

6. 6

   Garnish with fresh sprigs of rosemary around the sides of the dish.

No additional tips available.