Couscous With Herbs and Lemon

A typical North African dish, made delicious with parsley, mint, basil and lemon! A great side to meat dishes. Adapted from Gourmet magazine(July/2003). Due to some reviews I have updated the recipe, adding more garlic and lemon juice.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  medium onion, finely chopped
• 2  tablespoons extra virgin olive oil
• 3  garlic cloves, minced
• 3⁄4 cup water
• 1 1⁄4 cups vegetable broth (10 fl oz) or 1 1⁄4 cups chicken broth
• 1 (10 ounce) box couscous (1 1/2 cups)
• 1⁄2 cup  finely chopped fresh parsley
• 1⁄2 cup  finely chopped fresh basil
• 1⁄4 cup  finely chopped of fresh mint
• 1 -3  tablespoon fresh lemon juice (or to taste)
•  salt and pepper

Directions

1. Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
2. Add garlic and cook, stirring, 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Serve and enjoy!
5. For vegetarian do not use Chicken Broth.