Recipe courtesy of Amy Finley
15 min
10 min
5 min
4 to 6 servings


  • 1 1/2 to 2 cups couscous
  • 1 1/2 to 2 cups chicken stock or water
  • 3 tablespoons butter
  • Salt and freshly cracked black pepper


Place the couscous in a glass or ceramic mixing bowl.

In a medium saucepan, bring the chicken stock or water and butter to a boil. Pour over the couscous and cover the mixing bowl with plastic wrap or aluminum foil. Set aside and let stand 5 minutes. Fluff with a fork, then add the butter and salt and pepper, to taste, and set aside while butter melts. Serve hot with Moroccan Chicken, if desired.

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