Featuring the foolproof trio of extra-virgin olive oil, lemon, and fresh herbs, this couscous is light, fresh, and pairs perfectly with almost any protein.
Prep time: PT10M
Cook time: PT5M
Total time: PT15M
Rating
5 stars (5 reviews)
Ingredients
1 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1 cup Moroccan couscous ((Moroccan couscous is the tiny couscous! Israeli couscous is the larger pearled couscous.))
2 whole scallions, (finely chopped)
1/2 packed cup fresh Italian parsley leaves, (finely chopped)
1/4 packed cup fresh basil leaves, (finely chopped)
1 teaspoon freshly grated lemon zest
Juice of half a lemon, (plus extra to taste)
Freshly ground black pepper to taste
Categories
Side Dish
Salad
Lunch
Steps
Make the couscous. Combine the water, 1 tablespoon of oil, and salt in a medium saucepan and bring to a boil. Remove from the heat and stir in the couscous. Cover the pan with a lid and let stand for 5 minutes, then fluff with a fork. Transfer the couscous to a medium bowl and let cool slightly. (You can serve your couscous warm or at room temperature! Do what feels right.)
Add the scallions, parsley, basil, the remaining 1 tablespoon of oil, lemon zest and lemon juice to the bowl with the couscous. Toss to combine. Season with freshly ground black pepper to taste. Add a little extra salt or lemon juice if needed before serving.
