Couscous with Mozzarella Pearls and Pumpkin Sauce

Serves 2


  • 3/4 cup uncooked pearl couscous
  • 1/2 cup vegetable broth
  • 1/8 tsp kosher salt
  • 1/3 cup skim milk
  • 1/2 jar of HerbNZest Saffron-Fennel Pumpkin Butter (about 3.8oz)
  • 1/4 cup mozzarella pearls
  • ½ cup green onions chopped


Bring to boil the broth, 2 tbsp olive oil, and salt in a pot. Turn off heat, add couscous, cover with lid and let it stand for 10 minutes until broth is absorbed and the couscous is plump.

In a large skillet heat milk and stir in HerbNZest Saffron-Fennel Pumpkin Butter. Mix in the sauce with couscous. Sprinkle greens onions and mozzarella pearls and serve.

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  • Dana Hoover
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