1 cup couscous
2 cups chicken stock
2 tbsp butter
1 Tbsp garlic, pressed (about 3 cloves)
1 Tbsp fresh jalapeño, minced very fine
1 Tbsp lemon zest, minced very fine (zest from 1 medium lemon)
1 Tbsp lemon juice
1 Tbsp lemon juice
½ tsp sugar
Salt and pepper to taste
In
a 2 quart sauce pan melt 1 tablespoon of butter over medium heat. Once
the butter finished bubbling add garlic, lemon zest and jalapeño. Sauté
for 3-4 minutes.
Add
chicken stock and 1 tablespoon butter, bring stock to a boil. Once
stock is boiling add couscous and lemon juice, stir, then remove from heat and cover pot with a tight
fitting lid. Set aside.
After 5-6 minutes (check package directions) fluff cooked couscous with a fork and serve immediately.
This goes with anything as a side dish and especially well with a tomato
based sauce like a Creole sauce. So fantastic for something so simple,
it is hard to describe.