- 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.
- Dana Hoover