Yields: 4 side servings
Ingredients
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1 cup Moroccan couscous (Moroccan couscous is the tiny couscous! Israeli couscous is the larger pearled couscous.)
- 2 whole scallions, finely chopped
- 1/2 packed cup fresh Italian parsley leaves, finely chopped
- 1/4 packed cup fresh basil leaves, finely chopped
- 1 teaspoon freshly grated lemon zest
- Juice of half a lemon, plus extra to taste
- Freshly ground black pepper to taste
Instructions
- Make the couscous. Combine the water, 1 tablespoon of oil, and salt in a medium saucepan and bring to a boil. Remove from the heat and stir in the couscous. Cover the pan with a lid and let stand for 5 minutes, then fluff with a fork. Transfer the couscous to a medium bowl and let cool slightly. (You can serve your couscous warm or at room temperature! Do what feels right.)
- Add the scallions, parsley, basil, the remaining 1 tablespoon of oil, lemon zest and lemon juice to the bowl with the couscous. Toss to combine. Season with freshly ground black pepper to taste. Add a little extra salt or lemon juice if needed before serving.