Servings: 4
Preheat:
Prep Time: 20 minutes
Source: https://www.foodfaithfitness.com/israeli-couscous-recipe/#wprm-recipe-container-191588
Best with the turmeric version of couscous
Ingredients:
1 cup pearl couscous
2 tablespoons extra virgin olive oil
1 3/4 cups chicken broth or vegetable broth
1/2 teaspoon kosher salt
1/4 cup fresh parsley chopped
Zest of 1 lemon
Salt and pepper to taste
Directions:
Heat the olive oil in a medium saucepan over medium-high heat. Add the pearl couscous and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
Add the chicken broth and kosher salt to the saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes, or until the couscous is tender and the liquid is absorbed.
Remove from heat and fluff the couscous with a fork. Stir in the chopped parsley and lemon zest. Season with salt and pepper to taste. Serve warm.