Ingredients
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1 medium onion
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2 tablespoons extra virgin olive oil
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3 garlic cloves
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3⁄4 cup water
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1 1⁄4 cups vegetable broth (10 fl oz) or 1 1/4 cups chicken broth
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1 (10 ounce) box couscous (1 1/2 cups)
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1⁄2 cup finely chopped fresh parsley
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1⁄2 cup finely chopped fresh basil
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1⁄4 cup finely chopped of fresh mint
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1 -3 tablespoon fresh lemon juice (or to taste)
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Directions
Prep Time: 20m | Cook Time: 20m | Serves: 6
Couscous With Herbs and Lemon, “A typical North African dish, made delicious with parsley, mint, basil and lemon! A great side to meat dishes. Adapted from Gourmet magazineJuly/2003. Due to some reviews I have updated the recipe, adding more garlic and lemon juice.”, The mint ruined it for me. I’ve never been a big fan of mint and it made the dish taste odd. It was pretty good apart from that. I am definitely omitting the mint if I make this again.
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Steps
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1
Done
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Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. |
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2
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Add garlic and cook, stirring, 30 seconds. |
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3
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Add water and broth and bring to a boil. |
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4
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Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Serve and enjoy! |
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5
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For vegetarian do not use Chicken Broth. |
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