Yield: 8 servings
Ingredients
- 4 cups chicken stock
- 4 cups instant couscous
- Handful fresh mint, chopped or torn
- Coarse salt and freshly cracked black pepper, to taste
Method
- Bring 4 cups chicken stock to a boil over high heat. Season with Coarse salt and freshly cracked black pepper. Add couscous. Stir. Cover. Remove from heat. Let stand 5 minutes. Add mint. Fluff with fork. Serve.