Herb Couscous

Serves 6-8. Goes with Pomegranate and mint meatballs

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 1/2 cups couscous or fine bulgar
  • 1 cup mixed fresh herbs such as parsley, mint, basil and chives
  • 1/3 cup almonds, slivered and toasted
  • 1 tablespoon lemon juice
  • salt and freshly ground pepper to taste
COURSE: Vegetables and Sides
CUISINE: Isreali
  1. In a saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring, until lightly golden, about 5 minutes. Add stock to the saucepan and bring to a boil. Stir the couscous into the boiling stock, cover and remove from heat. Let couscous stand for about 8 minutes to absorb the stock. Fluff couscous with a fork and stir in the herbs, almonds, lemon juice. Salt and pepper to taste.