Description

An easy and quick sidedish that can support any entree. Learn how to make, customize and enjoy couscous.

Ingredients

Scale

2 cups regular couscous
2 tablespoons butter
2–1/2 cups chicken broth (since I like it a little stickier)
1 teaspoon kosher salt
2 tablespoons lemon juice
1 tablespoons parsley, minced
2 teaspoons lemon zest

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Instructions

Heat chicken broth, butter, salt in a medium saucepan until boiling.
Remove pan from heat and stir in the couscous and lemon juice.
Place lid on pan and let rest for 15 minutes for the couscous grains to absorb all the liquid and become al dente in texture.
When the liquid is absorbed and the texture is not crunchy, stir in the parsley and lemon zest. Taste and add kosher salt and pepper as desired.
Serve warm.

Notes

Saute some minced onion or garlic and toast the couscous before adding the liquid for extra flavor!

Add a bay leaf cooking liquid for a herbal and slightly floral hint of flavor.

Stir in dried fruits to the couscous before you close the lid for a sweet note.

roasted vegetables and tasty stews to chops and salmon steaks.

Try adding other fresh herbs, sun-dried tomatoes, roasted vegetables, pistachios or sliced almonds to the couscous when you fluff the dish to customize it anyway you like it.

Nutrition

Serving Size: 3/4 cup