From Cooking Light magazine, here is a quick and easy side dish with a subtle flavor. This could easily go with a Thai or Chinese style main dish, but would also be great with fried or barbecue chicken. The recipe is quite mild, so if you prefer some spice, adjust the seasoning to suit your tastes.
1 tsp butter or olive oil
1/4 tsp curry powder
1/8 tsp allspice
1 1/3 cups chicken broth
2/3 cup uncooked couscous
Melt butter or heat oil in a saucepan over medium heat. Add curry and allspice, cook 1 minute, stirring constantly. Add broth and bring to a boil. Remove from heat.
Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork.
Garnished below with a small sprig of rosemary.
