Lemony Israeli Couscous
This light and lemony couscous is the perfect accompaniment to any full-flavoured dish, but also works well as a quick weeknight meal with some simple grilled protein and salad.
Heat the oil in a medium-sized pan. Add the Israeli couscous and toast gently for a few minutes.
Add the garlic and lemon zest and fry for one minute, then add the chicken stock and salt and bring up to a simmer.
Cook for 10 minutes, until the couscous is tender.
Fluff with a fork and stir through the lemon juice, parsley and pine nuts to serve.
Shop the recipe:
1 Tbsp olive oil
1 cup Israeli couscous
2 cloves garlic, finely chopped
Grated zest and juice of 1 lemon
1½ cups chicken stock
½ tsp sea salt
1 good handful Italian parsley leaves
2 Tbsp pine nuts, toasted