Wine & Rosemary Couscous

Originally from North Africa, couscous is tiny pearls of semolina pasta that is ready to eat in minutes. Often used as a base for stews, couscous is easy and versatile. This recipe is a perfect match for our Chicken with Tomato-Vermouth Sauce. Couscous can be found in grocery stores near the pasta or rice.


1 cup water
1/3 cup HOLLAND HOUSE White Cooking Wine or White Cooking Wine with Lemon
1 Tbsp. butter
1/2 tsp. dried rosemary, crushed
1/4 tsp. salt
1 cup couscous, regular or whole wheat


In a 3-quart saucepan, combine all ingredients except couscous. Bring to a boil, uncovered, and boil for 1 minute. Turn off heat and stir in couscous; cover and let stand for 5 minutes. Stir and serve.

Makes 4 servings (3-1/3 cups).


Per serving(with regular couscous): 200 calories, 6g protein, 34g carb, 3g fat (2g sat. fat), 10mg chol, 300mg sodium, 2g fiber

Wine & Rosemary Couscous
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