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Ingredients
• 2 tbsp. olive oil
• 1 large clove garlic, pressed
• 1 ¼ cups low-sodium chicken broth
• ¼ cup freshly squeezed lemon juice
• 1 tsp. lemon zest
• 1 pinch ground Himalayan sea salt
• ¼ tsp. freshly ground black pepper
• 1 cup couscous
• 1 tbsp. parsley, finely chopped
Preparation
In a medium saucepan over medium heat, add oil and when it gets hot, add garlic and sauté for 30 seconds.
Pour in chicken broth, lemon juice, lemon zest, salt and pepper; stir well. Increase the heat to high and bring the mixture to a boil.
Add couscous, stir very well, cover and remove from the heat. Let it rest for 5 minutes.
Add parsley and fluff it with a fork. Serve immediately.
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