Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoons olive oil
  • 1/2 small onion (diced)
  • 1 clove garlic (minced)
  • 2 rosemary sprigs (leaves stripped and chopped (includes garnish))
  • 1 cup Israeli couscous
  • 2 cups Swanson® Chicken Broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh lemon juice
  • 1/4 cup Parmesan cheese (includes some for garnish)
  • Lemon quarters for garnish (optional)

Instruction

  • Put the olive oil and onion into a medium size heavy bottomed saucepan and place over medium high heat.Saute the onions until softened; about 5 minutes. Lower the heat, add the garlic and rosemary (Save 1 teaspoon to garnish plates) and saute for one minute,
  • Add the couscous. Stir to coat well and saute for 2 minutes, stirring frequently.
  • Add the chicken broth, salt and pepper and lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes.
  • Remove from the heat, fluff with a fork, add the lemon juice and 3 Tablespoons of Parmesan and mix gently. Transfer to a serving dish and serve garnished with remaining rosemary and Parmesan cheese. Serve warm or at room temperature.