1 1/4 cup Pearled Couscous
5 scallions separating whites & greens, chopped
2 Tbsp butter
2 chicken bouillon cubes
2 Tbsp Ginger peeled & finely chopped
Salt and pepper
- Melt butter in large pot add ginger and, scallion whites and bouillon. Stir over medium heat until fragrant about 30 seconds.
- Add Cous Cous and stir to lightly toast for about a minute.
- Add 2 cups of water and bring to boil and simmer for 9 minutes covered until water is about gone.
- Drain excess water and season with salt and pepper.
- Serve garnished with scallion greens.
Food Tips: Fluff with fork. You can add stock concentrate instead of bouillon for a more pronounced flavor.
Read the fun story about the Summer Supper this Couscous was made for here at: Summer Suppers & Lasting Memories!
