I first made this recipe over 17 years ago when my best friend was pregnant and we had it for her baby shower. It’s fast, easy, but oh, so tasty! You can buy whole wheat couscous now, for a healthier (yet still tasty) alternative.
Ingredients
1 1/4 c water
2 t chicken bouillon granules(you can combine these first two ingredients and use chicken stock from a box)
1 c couscous
5 T butter
1 t dried dill weed
1 clove garlic, minced
1 c red bell pepper, chopped
8 small mushrooms, thinly sliced
1/2 c carrots, coarsely shredded
1/2 c green onions, chopped
1/2 t salt (optional)
Directions
In medium saucepan, combine water, bouillon granules and Tabasco. Cover and heat to boiling. Remove from heat, stir in couscous, cover tightly and allow to stand for 30 minutes. In large skillet, melt butter and stir in dill, garlic, pepper, mushrooms and carrots. Saute until slightly limp. Add green onions and salt, tossing lightly. Stir in couscous and mix thoroughly. Serve immediately or keep warm over low heat for no longer than 30 minutes.