Ching-He Huang

Cilantro Couscous

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century
China Modern

By Ching-He Huang

Published 2006

  • About

Ingredients

  • 1½ cups chicken or vegetable stock
  • 1⅓ cups couscous
  • salt

Method

  1. Heat the stock in a pan. Add the couscous and stir well. Allow the couscous to absorb all the stock and season with salt and freshly ground black pepper. Toss the cilantro through the couscous and serve.