From the Culinary Institute of America. I LOVE the bigger, thicker texture of israeli couscous. Sometimes it's hard to find in local stores, this would be good with regular couscous too.

Ingredients

8 serv.

olive oil↗2 tablespoons
israeli couscous↗2 cups
chicken broth or 4 cups vegetable broth↗4 cups
fresh parsley, chopped↗1⁄4 cup
tarragon, chopped1 tablespoon
rosemary, chopped↗1 tablespoon
lemon juice↗1⁄4 cup
salt↗1 teaspoon
pepper↗1⁄2 teaspoon

Step-by-step instructions

1
Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes.
2
Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes.
3
Add the herbs and lemon juice. Season with salt and pepper.

Source: food.com

Original recipe ↗

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