Rosemary-Scented Couscous
Makes 2 servings
  • 1 cup chicken broth
  • ¾ cup couscous
  • ½ teaspoon lemon zest
  • ¼ teaspoon minced fresh rosemary
  1. In a medium saucepan, bring chicken broth to a boil over medium-high heat. Stir in couscous; cover, and let stand for 10 minutes. Fluff with fork. Stir in lemon zest and rosemary. Serve immediately.
Recipe by Southern Lady Magazine at