Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish.
1 cup loosely packed fresh herb leaves (a mixture of chives, parsley, tarragon, and basil)
2 garlic cloves
3/4 cup boiling water
1 tablespoon unsalted butter
1 cup instant couscous
1/2 teaspoon salt
Process the herbs, garlic, and 1/4 cup of the boiling water in a blender or mini-chop for about 30 seconds, or until smooth.
Melt the butter in a saucepan. Add the couscous and salt and mix well to coat the couscous with the butter. Add the herb puree and the remaining 1/2 cup boiling water and mix well. Cover and let stand off the heat for 10 minutes.
Fluff the couscous with a fork and serve.
Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.