Ingredients
Basic Ingredients
- 2 Tbsp extra virgin olive oil
- 1 1/2 tsp minced garlic (1 large clove)
- 1 1/4 cups low-sodium chicken broth or vegetable broth
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- Salt, to taste
- 2 Tbsp chopped fresh parsley (optional, more to taste)
- 1 cup (6 oz) couscous (not pearl couscous)
Instructions
- Heat Olive Oil: Heat 2 tablespoons of extra virgin olive oil in a medium saucepan over medium-low heat carefully to prepare for sautéing the garlic.
- Sauté Garlic: Add 1 1/2 teaspoons of minced garlic and sauté for about 20 seconds until fragrant, making sure it doesn’t brown or toast to avoid bitterness.
- Add Liquid Ingredients: Remove the saucepan from heat and pour in 1 1/4 cups of low-sodium chicken or vegetable broth, 1 teaspoon of lemon zest, 2 tablespoons of fresh lemon juice, and season with salt to taste.
- Bring to Boil: Place the saucepan back on medium-high heat and bring the mixture to a boil.
- Cook Couscous: Pour in 1 cup couscous, stir once to combine, immediately remove from heat, then cover with a lid and let it sit undisturbed for 4 to 5 minutes to absorb the liquid.
- Fluff and Serve: After resting, add 2 tablespoons of chopped fresh parsley (optional) and fluff the couscous gently with a fork. Optionally, finish with a drizzle of olive oil or a splash of broth to moisten. Serve warm.
Notes
- Be careful not to brown the garlic as it will become bitter and affect the flavor.
- Use low-sodium broth to control the saltiness of the dish.
- Adjust the amount of lemon juice and zest to your taste preference for more brightness.
- Fresh parsley is optional but adds a fresh herbal note and color.
- If desired, substitute vegetable broth to make this dish vegetarian.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
