Couscous with Celery, Parsley and Red Wine Vinegar

Summary: I found this many years ago in Amanda Hesser's, "Cooking For Mr. Latte;" it's been a staple ever since. Makes great leftovers!

Yield: serves 4


  • 2 cups beef broth
  • 1 cup couscous (I use whole wheat)
  • 5 inner stalks celery (the smaller, tender ones) and their leaves
  • 4 large sprigs parsley, stems removed
  • scant 1/4 cup safflower oil
  • 2 tablespoons red wine vinegar
  • sea salt and freshly ground black pepper


In a small saucepan (or in the microwave), bring the beef broth to a boil. Place the couscous in a medium serving bowl, pour the boiling broth over the couscous, cover with a lid or plastic wrap and let stand for 5 minutes.

Finely chop the celery and parsley, then scrape them over the couscous. In a small bowl, whisk together the oil, vinegar and some salt and pepper and pour gently over the couscous. Stir until the couscous glistens.

Taste and season with more s & p if needed. let sit for 5 minutes and serve.