Wine and Rosemary Couscous

Wine and Rosemary Couscous

2
Holland House(R) 0

"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 15 m {{adjustedServings}} servings 202 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
How to Cook with Wine

Build rich flavors in sauces and reductions by simply adding a splash of wine!

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Treat your winter guests to a hot cup of holiday cheer.

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Reviews 2

  1. 3 Ratings

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Jj3327
1/11/2014

Delicious

tperry1234
3/27/2014

This was good, not amazing, but good everyday easy side dish. I didn't have crushed rosemary and didn't bother to crush what I had. I wish I did because each rosemary leaf was a little too intense.