--- /dev/null
+author: Dan Smith & Steve McDonagh
+directions: Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan
+ and place over high heat. When the rosemary begins to sizzle, about 1 min., add
+ the couscous. Stir to coat well and cook 2 min., stirring frequently. Add the
+ chicken stock, salt, and pepper, lower the heat and let simmer until all of the
+ stock has been absorbed, about 20 min. Remove from the heat, fluff with a fork
+ and transfer to a serving bowl. Garnish with fresh sprigs of rosemary around
+ the sides of the dish.
+ingredient_blocks:
+- ingredients:
+ - amount:
+ alternatives: []
+ range_: null
+ units: T.
+ value: '6'
+ name: olive oil
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: Rosemary
+ value: '6'
+ name: Sprigs, leaves stripped, plus sprigs for garnish
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: C.
+ value: '4'
+ name: Israeli Couscous
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: C.
+ value: '8'
+ name: chicken stock
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: t.
+ value: '2'
+ name: Salt
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: t.
+ value: '1'
+ name: Pepper
+ note: null
+ name: null
+name: Rosemary Couscous
+source: null
+tags: null
+url: null
+yield_: 8 C.