Yield
6 servings (serving size: 2/3 cup)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place the hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.

Step 3

Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.

Caprial's Bistro, Portland, Orgeon

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