Classic Couscous

This recipe was featured in the Whisk by Ami magazine

The flavors of this savory dish are so well balanced, and it’s so simple to make. I call this classic couscous because this couscous will be a classic side dish at your next BBQ and every dinner in the future.

Tip: add some sautéed onions and mushrooms to elevate this dish

2 cups pearled couscous

1 tablespoon onion soup mix

1 tablespoon chicken soup mix

1⁄4 teaspoon salt

Heat olive oil in a large frying pan over medium-high heat. Add couscous and stir to coat. Toast couscous for 5 minutes, stirring occasionally. Add 2 1⁄2 cups water (there will be a sizzle and lots of steam), soup mixes, and salt. Bring to a boil. Reduce heat to medium-low and cover. Cook for 12 minutes.

Photos by @chayphotography

Styled by Faigy Cohn

Recipes by me!

#tastynsimple

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