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Brown Butter Couscous

Prep Time:15 Minutes
Cook Time:10 Minutes

Nutritional Information

Browning butter can add a rich flavor and nuttiness. It is a great addition to this couscous side dish!


  • 2 tablespoons butter
  • 2 tablespoons walnuts, chopped
  • 1 cup uncooked couscous
  • 2 tablespoons dry white wine
  • 14 ounces chicken broth
  • 1 tablespoon grated lemon zest
  • 1/4 cup currants
  • italian herbs of choice, to taste
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • 1. Preheat the Egg to 400º using indirect heat. Heat butter in a preheated cast iron dutch oven; cook until browned. Add nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in zest, juice, salt, and black pepper and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828