Garlicky Israeli Couscous

I needed an easy but tasty side dish to complement the birthday dinner I made for Mitch where dry-aged rib-eyes were the main event. Enter this recipe that has great taste, texture and color since you saute the dry couscous with garlic before adding the chicken stock. Frankly, the recipe directions are a little vague so check your couscous container for cooking time/heat setting and be sure to cover it as it simmers. Also, keep a little extra chicken stock on hand in case it gets absorbed too quickly before the couscous is tender. This flavorful dish will definitely be part of my repertoire and I hope yours as well.