Lemony Couscous

This can also be made with quinoa (simmer the quinoa in water or stock for 10 minutes).

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup pine nuts
• 1  cup couscous (I prefer whole-wheat)
• 1⁄2 cup water
• 1⁄2 cup  chicken stock
•  sea salt, to taste
• 1⁄4 cup fresh lemon juice
• 1⁄2 red bell pepper, chopped
• 1⁄4 red onion, chopped
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon ground cumin
• 1  bunch fresh parsley, chopped

Directions

1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. In a saucepan, combine the water, stock, and salt. Bring to a boil, then pour over couscous in a large bowl. Cover tightly with plastic wrap and let stand until couscous is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. Stir in the pine nuts, lemon juice, red pepper, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.