Lemony Herb Couscous
Couscous often gets forgotten about and honestly, I don't know why. It's much easier to make than most grains or pastas and you can take the flavor profile with it anywhere. A simple drizzle of olive oil and lemon juice is our favorite way to serve it, but the possibilities are endless.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 c. couscous
- 1 1/2 c. low-sodium chicken brothâ
- 2 tbsp. extra-virgin olive oilâ
-
juice of 1/2 a lemon
- 2 tbsp. freshly chopped parsley
-
kosher saltâ
-
freshly ground black pepper
-
pinch red pepper flakesâ
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Rinse couscous under cold water until water runs clear. In a medium saucepan over medium heat, bring broth to a boil. Add couscous, then cover with a lid and remove from heat. Let sit 10 minutes, then fluff with a fork. Add oil, lemon juice, and parsley. Season with salt, pepper, and a pinch of red pepper flakes.
