Herbed Cous Cous
- 1 T olive oil
- 1 c uncooked couscous
- ¼ c chopped fresh parsley
- 2 T chopped chives
- 1 t grated lemon zest
- ½ t crumbled dried thyme
- ½ t sea salt
- ¼ t black pepper
- 1 ¼ c chicken stock, heated to boiling
- 2 T lemon juice
Heat the oil in a medium saucepan set over medium heat. Add the couscous, parsley, chives, lemon zest, thyme, sea salt and pepper. Cook, stirring, for 1 minute, until well incorporated. Add the stock and lemon juice, stir, cover and remove from heat.
Let the mixtute sit, covered, for 6 to 8 minutes or until the couscous is tender and all the liquid has been absorbed. Fluff with a fork.
Good with Spiced ChickenSkewers
Source: Chef Jules (defunct URL)