Couscous with Herbs and Lemon

  • Yield: 6 servings


1tablespoon extra-virgin olive oil
1medium onion, finely chopped
1clove garlic, minced
1can (10 ounce) chicken broth
3/4cup water
1 1/2cups (10 ounces) couscous
1/2cup finely chopped parsley
1/2cup finely chopped basil
1/2cup finely chopped mint
1tablespoon extra-virgin olive oil
1tablespoon lemon juice, or to taste
Salt and pepper to taste


  1. Heat 1 tablespoon olive oil in a 2 or 3-quart heavy saucepan over medium heat.
  2. Add the onion and cook for 3 minutes or until golden brown, stirring occasionally.
  3. Add the garlic and cook for 30 seconds, stirring constantly.
  4. Stir in the broth and water and bring to a boil. Stir in the couscous and remove from the heat.
  5. Let stand, covered, for 5 minutes. Fluff with a fork and stir in the parsley, basil, mint, 1 tablespoon olive oil, the lemon juice, salt and pepper.

Recipe reprinted with permission from The Junior League of Pasadena, Inc., California Mosaic, A Cookbook Celebrating Cultures and Cuisine (The Junior League of Pasadena, Inc. 2008)