By Chef Linda
Lemon and parsley sure do add a little something special to anything they're added to, especially when the dish is pure and simple, like with this recipe. Couscous could be one of the easiest things to make, the beauty is in its simplicity, texture and willingness to serve as the base for so many other ingredients. It sits quietly…innocently in the background, absorbing what's around it, taking it all in and letting the other elements of the dish shine. With raisins, chick peas, pomegranate seeds and some sliced almonds, it can play the sweet girl next door, cheerful and familiar. Toss it with briny olives, capers, shallots and arugula, and it's a bold, mysterious stranger looking for adventure. Here, couscous gets its kicks from freshly squeezed lemon and bright, snappy parsley. There's not much else too it, but depending on your mood, there could be…
2 tablespoons olive oil
2 large garlic cloves, minced
1/2 teaspoon turmeric
3 cups water or low sodium vegetable broth
2 teaspoons finely grated lemon zest
1/2 to 1 teaspoon coarse salt
2 cups plain or whole wheat couscous
1/2 cup roughly chopped fresh parsley
1/4 cup fresh lemon juice
Heat oil in medium pot over medium-high heat. Add garlic and turmeric; stir 1 minute. Add water, lemon zest, and salt, bring to a boil. Remove pan from heat then stir in couscous. Give it a good stir after adding, then cover and let stand until liquid is absorbed, about 5 minutes.
Fluff with fork; mix in parsley and lemon juice. Season with additional salt and lemon, if necessary.