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.


Source: Chef Jules (defunct URL)