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23 July 2006

Couscous with Lemon and Herbs (Cooks Illustrated)

Couscous with Lemon and Herbs

Serves 4

Couscous, made from semolina and water, is technically not a grain, but a pasta. Because it is a great side dish and can be cooked like many grains, we include it here.

2 tablespoons extra-virgin olive oil

2 shallots , minced

1 clove garlic , minced

1 1/2 cups low-sodium chicken broth

1/2 teaspoon grated lemon zest

1 cup plain couscous

1/4 cup minced fresh basil or parsley

1 tablespoon fresh lemon juice

Table salt and ground black pepper

1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the broth and lemon zest. Bring to a boil.

2. Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the basil and lemon juice into the couscous. Season with salt and pepper to taste.