LEMON HERB PEARL COUSCOUS

• czas aktywny: 10 minutes
• całkowity czas: 22 minutes

Składniki

1 tablespoon extra virgin olive oil

1 garlic clove (minced)

1 1/2 cups pearl or Israeli couscous

2 cups water (See NOTES)

1 1/2 teaspoons kosher salt

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

Zest of 1 lemon (optional)

3 tablespoons fresh parsley (chopped)

1 - 2 garlic cloves (minced)

1 1/2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

Wskazówki

MAKE THE COUSCOUS:

In a medium saucepan (2 quart is what I use here), over medium high heat, add oil and garlic and cook until garlic is fragrant - about 30 seconds.

Add couscous and stir coating it with the oil and garlic. Cook, stirring for about 1 - 2 minutes. You want to lightly toast the pearl couscous. This will give it a nuttier flavor.

Add water and salt, and bring to a simmer. Reduce the heat to low, cover, and continue to cook until the liquid is absorbed but still firm - about 10 minutes. If you still find some liquid in the pan, cook uncovered over medium/high heat stirring it until it evaporates. Don't leave it. It will evaporate in no time. You don't want it completely dry, the couscous should still flow a bit.

Transfer into a serving bowl and toss with a fork. It will start to stick together but will separate again once it's tossed with the dressing.

MAKE THE LEMON HERB VINAIGRETTE:

Whisk together the ingredients for the vinaigrette in a 2 cup measure, jar, or small bowl. Pour over couscous and toss to combine.

Can be served hot, at room temperature, or cold. Enjoy.