Ingredients
- 1 cup pearl couscous
- 2 tablespoons extra virgin olive oil
- 1 3/4 cups chicken broth or vegetable broth
- 1/2 teaspoon kosher salt
- 1/4 cup fresh parsley chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Heat the olive oil in a medium saucepan over medium-high heat. Add the pearl couscous and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
- Add the chicken broth and kosher salt to the saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes, or until the couscous is tender and the liquid is absorbed.
- Remove from heat and fluff the couscous with a fork. Stir in the chopped parsley and lemon zest. Season with salt and pepper to taste. Serve warm.
