About this recipe

Light, fluffy, and endlessly versatile, this classic couscous comes together in under 20 minutes and pairs beautifully with roasted vegetables, grilled proteins, or a simple salad. Toasted in olive oil before steaming in warm broth, each grain stays perfectly separate and soaks up a bright blend of lemon, herbs, and garlic.

Instructions

1. 1

   In a medium saucepan over ^[medium heat], warm the olive oil. Add the garlic minced and sauté for about 1 minute, stirring frequently, until fragrant but not browned.

2. 2

   Add the dry couscous to the pan and stir to coat with the olive oil. Toast for 2 minutes, stirring often, until the couscous smells nutty and turns very lightly golden.

3. 3

   Pour in the vegetable broth and add the salt and black pepper. Bring to a boil, then immediately remove from heat. If using, stir in the butter. Cover tightly with a lid and let the couscous steam undisturbed for 5 minutes.

4. 4

   Remove the lid and fluff the couscous thoroughly with a fork, separating all the grains. Drizzle with lemon juice, sprinkle in the lemon zest and fresh parsley, and toss gently to combine. Taste and adjust seasoning as needed. Serve warm.