1 cup Israeli couscous or pearl couscous
1 ½ cups chicken broth)
¼ teaspoon garlic powder
½ teaspoon plus ⅛ teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon chopped parsley
Zest of 1/2 lemon

Bring the water to a boil in a large saucepan.
Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.
Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.
Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining ⅛ teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil.

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