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Angus Fergusson
Ingredients
- 3 tbsp butter
- 1 large garlic clove, minced
- 1 tsp dried tarragon (or 1 tbsp chopped fresh tarragon)
- 1/2 tsp salt
- 340 g box couscous (about 1 3/4 cups)
- 2 cups baby arugula
- Bring 2 1/4 cups water to a boil in a saucepan over high. Add butter, garlic, tarragon and salt. (If using fresh tarragon, stir in with arugula after couscous has been fl uff ed.)
- Heat a large, wide frying pan over medium-high. Add couscous. Stir frequently and lightly shake pan until evenly toasted, about 5 min. Remove from heat. Slowly pour in boiling water while stirring. Cover and let sit 5 min. Fluff with a fork. Stir in arugula.
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Equipment Tip:
Don't use a non-stick pan for this recipe - it will prevent the couscous from getting as toasty and flavourful as possible.
- 250 calories
- 7 g protein
- 41 g carbohydrates
- 6 g fat
- 2 g fibre
- 247 mg sodium
