• 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)