Herb and Butter Couscous


  • 1 tablespoon (15 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) butter, divided
  • ½ small onion, diced
  • 1 teaspoon (5 ml) dried rosemary
  • 2 cups (480 ml) pearl couscous (also known as Israeli couscous)
  • 4 cups (1 L) vegetable stock
  • ½ cup (120 ml) basil leaves, chiffonaded
  • ½ cup (120 ml) parsley, finely chopped
  • Juice of 1 lemon
  • Salt and pepper


  1. Heat olive oil with 1 tablespoon (15 ml) of butter in a heavy saucepan over medium-high heat. Add onions and dried rosemary and cook until onions are soft. Add pearl couscous and stir to coat evenly. Add vegetable stock and bring to a boil. Reduce heat to medium, cover and simmer for 8-10 minutes or until stock has been absorbed and couscous is tender.
  2. Scatter with chiffonaded basil and chopped parsley. Top with remaining butter, lemon juice, salt and pepper. Stir to combine.
  3. Serve with Ratatouille (see recipe) and Whole Broiled Trout (see recipe).