Wine and Rosemary Couscous

Wine and Rosemary Couscous

3

"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 servings 202 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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  • 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.

Reviews

3

Delicious

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 int...

simple but yummy!