COUSCOUS WITH HERBS AND LEMON
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10 oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice (or to taste)
salt and pepper (to taste)
Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
Add garlic and cook, stirring, 30 seconds.
Add 3/4 cup water and broth and bring to a boil. Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes.
Fluff couscous with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
Source: Gourmet magazine, July 2003
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10 oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice (or to taste)
salt and pepper (to taste)
Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
Add garlic and cook, stirring, 30 seconds.
Add 3/4 cup water and broth and bring to a boil. Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes.
Fluff couscous with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
Source: Gourmet magazine, July 2003
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