- 1 cup dry couscous
- 1 1/2 cup water or broth (low sodium)
- 1 1/2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh basil, minced
- 1 tsp fresh thyme, minced
- 2 tsp fresh Italian (flat leaf) parsley, minced
- Lemon juice (1/2 lemon)
- Pepper, to taste
1. In a sauté pan, warm olive oil over medium heat. Add onion and cook until soft and fragrant (5-7 minutes). Add garlic and cook 2-3 minutes longer. Remove from heat and add herbs.
2. While the onion is cooking, bring water or broth to boil in a medium saucepan. Add the couscous to the boiling water. Remove from the heat and cover 5-6 minutes. Promptly remove lid and fluff with fork to separate grains. (Allowing the couscous to sit for too long will cause the grains to stick together) NOTE: If your package of couscous calls for different cooking direction, follow what is on the package.
3. Combine couscous wither herbed-onion mixture, top with a squeeze of lemon juice and pepper and stir to combine.
This dish is a terrific "bed" for fish or chicken
Couscous is a Middle Eastern "pasta" made traditionally from durham wheat. It is a tiny spherically shaped grain that cooks quite quickly. Most traditionally it is served with vegetables and meat.
Recipe credit: Kristi Spence
Serving size: 1/2 cup
Total fat: 6g
Saturated fat: 1g
Trans fat: 0g