Most of our weeknight dinners consist of meat and lots of veggies or a big salad, and then maybe a couple of times a week I’ll make a side dish to go with it. I only have three requests – that it’s quick, easy to whip up and flavouful. Thankfully, this Herbed Couscous Pilaf hits all three points!
This is the same basic recipe that I use to make both couscous and rice, and it always turns out great. It’s also easy to substitute with what you’ve got on hand. If I don’t have onions, I toss in shallots and if I’m out of garlic, a dash of garlic powder will do. When I don’t have broth on hand, I use a cube of chicken boullion. The herbs can be swapped out for whatever kind you like and if you want a little heat, add a pinch of cayenne.
This version, with it’s soft buttery flavour and fresh herbs is still my favourite. If you’re looking for a side dish you can pull together in minutes, give this a try.
What you’ll need:
Makes 6-8 servings · Printable Version
- 2 tsp olive oil
- 2 tsp butter
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup couscous (I like to use whole wheat)
- 1-1/4 cup chicken broth or vegetable broth
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
In a small saucepan, melt the butter with the olive oil over medium heat. Add the onions and garlic. Saute for 2 minutes.
Add in the couscous and saute for another 2 minutes.
Add the broth and season with salt and pepper to taste. Bring to a boil. Cover and remove from heat. Let stand 5 minutes.
Fluff with a fork.
Stir in the fresh parsley and chives. Season again if needed.
We had ours with grilled asparagus and chicken made with a new marinade I’m testing out. This whole meal came together in less than 30 minutes, including warming up the grill. Not too bad for a weeknight dinner!
