Are you looking for a quick and insanely delicious side for a week-night supper, because if you are, you need to learn how to make couscous. Specifically this Lemon and Herb Infused Israeli Couscous. Once you learn how easily it cooks up you can play with the herbs and other savory ingredients so you’ll always have something tasty on hand when you’re out of potatoes or rice.
Kinds of Couscous
Prep is rapid so get your ingredients assembled and hop to it.
When you see a few brown specks on the edges of the couscous pour in a cup of the chicken broth and stir well before covering. Let it cook for about five minutes and then check for doneness, adding more broth if necessary. And word to the wise – if you are using canned or concentrated broth do not add salt till the end as those products can be very salty. Once tasted and done to your liking, take it off the heat, add the parsley and chives, serve up and enjoy!
And if you’re loving summer citrus-themed eats give my Sicilian Citrus Artichokes a try.
- 2 tablespoons butter (or olive oil)
- 1 clove garlic, smashed
- zest of a lemon
- 1¼ cup chicken stock
- 1 cup Israeli couscous, aka 'pearl' couscous
- 1 tablespoon parsley, finely chopped
- 2 tablespoons chives
- Heat butter in a small pot with the zest of a lemon & the smashed garlic then melt the butter and let it get infused with the flavors of the garlic and the lemon zest for about 3 minutes. Remember that you're sweating the aromatics not browning them.
- Add the couscous and stir everything together for about 2 minutes just until you see a little browning.
- Pour in 1 cup of chicken broth. Season with salt and pepper. Bring to a simmer and cook, covered for 5 to 7 minutes. Check the couscous for texture and add more broth if needed.
- Fluff with a fork. This will guarantee that you have light and fluffy individual grains. Taste for seasoning then add the chives and parsley as well as some juice from the lemon if desired.