• 2 1/2 cups chicken stock

  • 2 1/2 cups couscous

  • 3 tbs. butter


  • 1.

    Heat chicken stock in a saucepan, add couscous and butter. Mix well and allow to stand for 5 minutes before serving.


Couscous options –
roasted pumpkin dusted in Moroccan spice finely diced red onion, toasted pinenuts
fresh parsley, mint, lemon juice and zest
tuna, finely diced red onion and coriander
toasted pinenuts, sultanas and fresh mint
capsicum, slivered almonds, sultanas and baby spinach

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