- Heat olive oil with 1 tablespoon (15 milliliters) of butter in a heavy saucepan over medium-high heat. Add onions and dried rosemary and cook until onions are soft. (Watch the video below to learn more about these herbs!)
- Add pearl couscous and stir to coat evenly. Add vegetable stock and bring to a boil. Reduce heat to medium, cover and simmer for eight to ten minutes or until stock has been absorbed and couscous is tender.
- Scatter with chiffonaded basil and chopped parsley. Top with remaining butter, lemon juice, salt and pepper. Stir to combine.
- Serve with ratatouille and whole broiled trout.
Find out how to complete the flavours of your meal with this herbs and spices guide!