Couscous With Roasted Garlic

4
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"A change in dinner plans required quick thinking on a side dish. This is a simple but great tasting couscous. Comfort food??? Oh, yes!!! Cooking time includes rest time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (176.3 g)
  • Calories 250.6
  • Total Fat - 4.6 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 11.6 mg
  • Sodium - 592.1 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 2.7 g
  • Sugars - 0.2 g
  • Protein - 10.6 g
  • Calcium - 27.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.1 mg

Step 1

Heat a cast iron skillet or griddle over medium flame. Place unpeeled garlic cloves on pan and roast, turning occasionally, until garlic is blackened on all sides and soft.

Step 2

Meanwhile, in a small heavy saucepan, sauté the onion slivers in the olive oil until soft and slightly browned.

Step 3

Add the couscous to the onions and stir to coat the grains with the oil. Brown the couscous over low flame until just golden. Meanwhile, remove the blackened peel from the garlic cloves and squeeze the roasted garlic into the couscous.

Step 4

When the couscous is golden, add the chicken broth and bring to a boil. Cover the pan, and simmer until it is soft and has absorbed the broth, about 10-12 minutes.

Step 5

Stir in the chopped parsley right before serving.

Tips & Variations


No special items needed.

Related

ImPat

Flavour wise great but the cooking directions were more for the regular couscous and not pearl/Israeli couscous with needs to be boiled rather than steep in the hot liquid. I scaled back for 1 serve and wished I had doubled it as it was my only side and was just so delicious. I did make as per recipe but after the ten minutes of steeping there was a lot of liquid left so I boiled it of and the result was excellent with the couscous just cooked right, thank you JostLori made for Pick Me tag game under the 48 hour rule.

review by:
(2 Dec 2016)