1 cupMoroccan couscous(Moroccan couscous is the tiny couscous! Israeli couscous is the larger pearled couscous.)
2whole scallions,finely chopped
1/2packed cupfresh Italian parsley leaves,finely chopped
1/4packed cupfresh basil leaves, finely chopped
1teaspoonfreshly 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.