From the Essential Pépin tv series, Episode 101: Savory Staples
Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish. —Jacques Pépin
Serves 4
1 cup loosely packed fresh herb leaves (a mixture of chives, parsley, tarragon, and basil)
2 garlic cloves
3/4 cup boiling water
1 tablespoon unsalted butter
1 cup instant couscous
1/2 teaspoon salt
Process the herbs, garlic, and 1/4 cup of the boiling water in a blender or mini-chop for about 30 seconds, or until smooth.