Name: Lemon Herb Couscous Pilaf
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: 2 cups couscous (preferably whole wheat); 2 1/2 cups vegetable or chicken broth, hot; 3 tablespoons extra virgin olive oil, divided; 1 small onion, finely diced (about 1/2 cup); 2 cloves garlic, minced; Zest and juice of 1 large lemon; 1/3 cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 2 tablespoons fresh cilantro, chopped; 1/2 cup toasted pine nuts or sliced almonds; 1/2 cup dried cranberries or golden raisins; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; Salt and freshly ground black pepper to taste

Instructions

Sauté the aromatics

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic, cumin, and coriander and cook for another 30 seconds until fragrant.
Prepare the couscous

Add the hot broth to the saucepan and bring to a simmer. Remove from heat, stir in the couscous, cover the pan, and let stand for 5 minutes until the liquid is absorbed.
Fluff and season

Using a fork, fluff the couscous to separate the grains. Drizzle with the remaining 2 tablespoons of olive oil, lemon juice, and lemon zest. Gently fold to combine.
Add herbs and mix-ins

Add the chopped parsley, mint, and cilantro to the couscous. Fold in the toasted nuts and dried cranberries or raisins. Season with salt and freshly ground black pepper to taste.
Rest and serve

Let the pilaf stand for 5 minutes to allow the flavors to meld. Serve warm or at room temperature, garnished with additional fresh herbs if desired.

Lemon Herb Couscous Pilaf

Ingredients

Instructions

Nutritional Information