From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.
- Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
- Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
- Add the herbs and lemon juice. Season with salt and pepper.