Shelly's Recipe

COUSCOUS WITH LEMON AND HERBS

Category: Pasta

2 tbsp extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 1/2 cups low-sodium chicken broth
1/2 tsp grated lemon zest
1 cup plain couscous
1/4 cup minced fresh basil or parsley
1 tbsp fresh lemon juice

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.

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. Serves 4