Meals Matter

Cinnamon Herb Couscous

Contributed By: rachaelrayfan
Rachael Ray

Ingredients

2 cups Chicken stock, divided

1 1/2 cups Plain couscous

2 teaspoons Ground cinnamon

1 10-ounce Box frozen peas, defrosted

1/4 cup Slivered almonds, toasted

1/4 cup Flat-leaf parsley leaves, chopped (about a handful)

4 Springs mint, leaves removed and chopped

Preparation

Heat 1 1/2 cups of chicken stock and 1 tablespoon of butter in a medium pot with a tight-fitting lid.

Once the stock for the couscous is boiling, add the couscous, cinnamon, peas and some salt and pepper. Give it a quick stir and take the pan off the heat. Let it stand for 5 minutes. Fluff couscous with a fork and stir in the almonds, parsley and mint.

Yields 4 servings

Recipe Comments

Commented by: risnwthhim

I have a hard time believing that this is a Rachel Ray recipe -- it was pretty bad. I had reservations about adding cinnamon to this dish - especially 2 teaspoons! The almonds, peas, and other seasonings worked fine. The cinnamon ruined it. Also, the list of ingredients calls for 2 cups chicken broth. The instructions tell you to mix 1 1/2 cups of the broth w/ butter and heat. It never tells you what to do w/ the other 1/2 cup of broth. Maybe the person who entered the recipe was just careless and wrote the wrong amounts for the broth AND for the cinnamon.

 

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Meal Type: Entree