EASY COUSCOUS WITH LEMON AND PARSLEY

SERVES 4

TOTAL TIME: 25 minutes

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Do not substitute large-grain couscous (also known as Israeli couscous) here; it requires a much different cooking method.

1

cup couscous

2

tablespoons extra-virgin olive oil

1

garlic clove, minced

1½

cups low-sodium chicken broth

1

tablespoon grated lemon zest plus 1 tablespoon juice

2

tablespoons minced fresh parsley

Salt and pepper

1. Cook couscous and 1 tablespoon oil in medium saucepan over medium-high heat until couscous is toasted and golden, 2 to 3 minutes; transfer to large bowl.

2. Add remaining 1 tablespoon oil and garlic to now-empty pot and cook over medium-high heat until fragrant, about 30 seconds. Stir in broth and lemon zest and bring to boil. Pour hot broth mixture over toasted couscous, cover tightly with plastic wrap, and let stand until couscous is tender, 8 to 10 minutes.

3. Uncover couscous, fluff with fork, and fold in parsley and lemon juice. Season with salt and pepper to taste and serve.

VARIATIONS

EASY COUSCOUS WITH CURRY AND RAISINS

Add 1 teaspoon curry powder to pot with garlic. Add ⅓ cup raisins to pot with broth. Substitute 2 tablespoons minced fresh mint for parsley.

EASY COUSCOUS WITH RADISHES, SCALLIONS, AND FETA

Omit parsley. Fold ½ cup crumbled feta cheese, 4 thinly sliced radishes, and 2 thinly sliced scallions into couscous with lemon juice.