Couscous With Celery, Parsley and Red-Wine Vinegar
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups beef broth
- 1cup couscous
- 5tender inner stalks celery
- 4large sprigs parsley, stems removed
- ¼cup safflower oil
- 2tablespoons red-wine vinegar
- Sea salt
- Freshly ground black pepper
Nutritional analysis per serving (1 servings)
1237 calories; 57 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 41 grams polyunsaturated fat; 148 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 33 grams protein; 2198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, bring the beef broth to a boil. Place the couscous in a medium serving bowl. Pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.
- Step 2
Finely chop the celery and parsley, then scrape them over the couscous. Sprinkle with oil and vinegar, then stir until well mixed. Season to taste with salt and pepper. Let sit 5 minutes, taste and adjust seasoning once more before serving.
Private Notes
Comments
Very nice side dish. I liked the crunch of the celery. I cheated and used Better than Bouillon but you could use any liquid including water. And I used olive oil. I've made couscous 1000 ways but never added raw celery and I always have celery around so I appreciated this recipe.
I also enjoyed the celery and needed a way to use up some leftover herbs and celery. My only question is why can't you just add the couscous to the boiling pot instead of getting another bowl dirty?
I am not a huge celery fan but it was the perfect accent in this dish. I will definitely make again
Very nice side dish. I liked the crunch of the celery. I cheated and used Better than Bouillon but you could use any liquid including water. And I used olive oil. I've made couscous 1000 ways but never added raw celery and I always have celery around so I appreciated this recipe.