Ingredients:
- 1 1/2 Cup Plain Couscous
- 1 Medium Yellow Onion / Chopped Fine
- Extra Virgin Olive Oil
- Kosher Salt
- 2 Cloves Garlic / Minced to Paste
- 1 TSPN Fresh Lemon Zest
- 1/8 TSPN Cayenne Pepper
- 2 Cup Water
- 3/4 Cup Chicken Broth
- 1 1/2 TSPN Fresh Lemon Juice
- 1 Cup Cherry Tomatoes / Quartered
- 2 Scallions / Sliced Thin
- Freshly Ground Black Pepper
Directions:
Toast the couscous in a medium saucepan over medium-high heat, stirring frequently, until some grains are just beginning to brown, about 3 minutes. Transfer the grains to a large bowl; set aside.
Combine the onion, oil, and salt in the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic, lemon zest, and cayenne, and cook until fragrant, about 30 seconds. Stir in the water and broth and bring to a boil.
Stir the boiling liquid into the couscous, cover the bowl tightly with plastic wrap, and let sit until the grains are tender, about 12 minutes. Uncover and fluff the grains with a fork. Stir in the remaining oil, lemon juice, tomato, and scallions, and season with salt and pepper to taste.
Print recipe: Couscous with Tomato Scallions and Lemon
