Serves 2 1 tablespoon butter 3/4 cup chicken broth 1/2 cup couscous 1 teaspoon minced fresh jalapenos 1 tablespoon toasted pine nuts 1 tablespoon minced fresh parsley Minced red, yellow and orange mini sweet peppers 1 1/2 tablespoon fresh lemon juice 1/2 teaspoon chili powder 3 tablespoons olive oil
Note: you can add more or less of these ingredients according to your taste. In saucepan combine butter and broth. Add the oil. Bring to boil and stir in the couscous. Remove from heat and cover. Let stand for five minutes. Stir well and transfer to serving platter.
I’d like to share one of my favorite recipes for shish kebab. Pair it with a delicious vegetable couscous and grilled purple eggplant, and you can’t get more Mediterranean than that.