Lemon-Garlic Couscous

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

6

Introduction

Our book The Basic Gourmet Entertains has a simple recipe for couscous made with apricots and pine nuts. This version is even easier. Couscous—actually a tiny pasta—is filling and lends itself to many styles of cooking.

Ingredients

	2	Tbsp. olive oil
	4	garlic cloves, minced
	1	lemon; minced zest and juice
	7	cups Chicken Stock or canned low-salt chicken broth
	3	(10 oz.) boxes quick-cooking couscous (see Cook’s Note)
	~	Salt and freshly ground pepper to taste
	1	cup lightly packed fresh parsley leaves, coarsely chopped

Steps

1. In a 6-quart or larger heavy saucepan over medium heat, heat the olive oil and sauté the garlic just until it starts to color. Add the lemon zest, lemon juice, and stock. Bring to a boil over medium-high heat. Stir in the couscous, cover, and turn off heat. Let sit for 5 minutes. Use a fork to fluff the couscous. Add salt, pepper, and parsley. Set aside 6 cups couscous to cool and serve the rest. Cover and refrigerate the reserved couscous for up to 7 days.

Notes

• Serves 4, with 6 cups reserved for Couscous Salad with Cashews, Currants, and Snow Peas
• Couscous is often sold in 10-ounce boxes that are labeled as flavored in various ways. If you cannot find plain, unseasoned couscous, just buy any box and discard the seasoning packet inside.

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