Give an easy couscous side dish a Spanish twist by adding spicy chilies and fresh cilantro. The beauty of couscous? These miniature balls of dough make for a quick, versatile side dish when speedy weeknight dinners are in high demand. Pull these doughy pearls out of the pantry and discover new ways to jazz up your meal. This side dish cooks quickly and pairs nicely with any flavorful protein. We suggest adding lean steak, grilled chicken, or grilled shrimp to your plate, along with a green salad, to make it a meal. For a quick lunch, make this couscous side into a hearty salad by stirring in rotisserie chicken.
Quick-cooking couscous is now even better since it's available in a whole wheat version. You can use other fresh herbs such as basil, cilantro, or mint instead.
1 cup unsalted vegetable stock
2/3 cup uncooked whole-wheat couscous
3/8 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chopped fresh cilantro stems
1 tablespoon olive oil
1 small red Fresno chile, thinly sliced
Est. added sugars 0g
How to Make It
Bring stock to a boil in a small saucepan. Add couscous, salt, and pepper. Cover; remove from heat. Let stand 10 minutes. Uncover; stir in cilantro, oil, and chile.
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