Delaney and Shelby

Chicken Bouillon Couscous with Dill Oil

Fill a small pot with water and add salt. Bring to a boil and add dill. Cook for 15 seconds.

Strain dill and squeeze out extra moisture with a paper towel. 

Add oil and cooked dill to a blender. Blend until oil turns green. Strain with a cheese cloth or fine strainer. Set aside.

Add couscous, carrots, and chicken bouillon.

Cover and lower heat. Cook for 8 minutes.

Once cooked, take off heat and add butter. Stir until butter melts. 

Drizzle with dill oil and garnish with fresh dill. 