👥6 people
⏲️10m
🕐25m
🍽️sides and snacks
Coconut oil and herbs add to the aromatics of the couscous.
Ingredients
- 2/3 cups chicken stock
- 13 tablespoons water
- 1/3 cup packed flat leaf parsley leaves
- 1/4 cup cilantro leaves
- 1/4 cup packed mint leaves
- 1/4 cup packed mint leaves
- 1/2 cup diced fennel
- 1/2 cup diced red onion
- 1 cup couscous
- 1 cup couscous
Method
- Preheat Egg to 350ºF with platesetter for indirect heat and add Dutch oven and preheat for at least 20 min.
- Blend herbs with water in blender until finely chopped. Saute onions and fennel in coconut oil until translucent, then add couscous and coat well. Next add all liquid and place the cover on the Dutch oven. Let cook for 15 min. and check the doneness of the couscous stir and place the lid on the dutch oven.
