Chef Don’s Kitchen Recipe File  
RECIPE NAME: Herbed Cous Cous Original Date:
DIRECTORY: Pastas & Risotto 3/8/96
    Revision Date:
     
Sensitivity:  

Ingredients

    

Specs
A:

cilantro, coarse chopped

 ½ oz wt    
Italian parsley, coarse chopped 1 oz wt    
water, cool 1 cup    
jalapeno, seeded, chopped 1 TBSP    
B:

chicken broth

 11 cups    
salt mix 3:1 2 tsp    
olive oil ¼ cup    
       
cous cous 8 cups    
chives, chopped ¼ cup    
Italian parsley, chopped ¼ cup    
       

Puree "A" ingredients in bar blender until very smooth.

In medium saucepan add "A" ingredients to "B" ingredients and bring to a boil.

Place cous cous in 4" full metal hotel pan (Have a piece of foil to cover pan and a whisk ready.)

Pour boiling broth over cous cous. Use whisk to stir cous cous, just to loosen and combine. Cover tightly with foil.

Let sit at room temperature 15-20 minutes until liquid is absorbed and cous cous is tender.

Fluff cous cous with whisk. When cool fold in chives and parsley, stir well to combine.

Place in a clean container. Label, date, initial and refrigerate.