Recipe: Couscous with Herbs and Lemon (using parsley, basil and mint)

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