Photo: Sorin Gheorghita
Couscous with Brown Butter and Parsley
11 ingredients
Serves 6.
openrecipes
In this recipe from Moroccan-born chef Mourad Lahlou, couscous is cooked in the traditional way. While the method is a bit labor-intensive, you’ll be rewarded with tender, fluffy grains that far surpass quick-cooking instant couscous.
Estimated Nutrition (whole recipe, rough)
638
Calories
39g
Protein
29g
Fat
54g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups chicken stock
- 2 Tbs. extra-virgin olive oil
- 1/8 tsp. saffron threads
- 2 tsp. kosher salt, plus more, to taste
- 1 medium onion, cut into large pieces
- 2 large carrots, peeled and cut into large pieces
- 1 celery stalk, cut into large pieces
- 12 fresh flat-leaf parsley sprigs, plus chopped parsley for
- serving
- 3 cups couscous (not instant)
- 6 Tbs. (3/4 stick) unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes