Herb and butter couscous

By Spencer Watts
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Total Time


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


  1. 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!)
  2. 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.
  3. Scatter with chiffonaded basil and chopped parsley. Top with remaining butter, lemon juice, salt and pepper. Stir to combine.
  4. Serve with ratatouille and whole broiled trout.


Find out how to complete the flavours of your meal with this herbs and spices guide!



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