Lemon parmesean couscous

Pearl couscous is a fast, easy side to throw together while other things are cooking.

Ingredients

• 1 cup Plain Couscous (dry)
• 1 cup Boiling Water*
• 1 tbsp Butter or Extra Virgin Olive Oil
• ½ Lemon (zested and juiced)
• ¼ cup Grated Parmesan cheese
• Salt and Pepper to taste
• Optional:
  • *Use chicken or vegetable broth for more flavor.
  • Fresh parsley or chives to top while serving.

Instructions

1. Soak: Place the dry couscous in a heat-proof bowl. Pour the boiling water (or broth) over the top. Add a tiny pinch of salt and a drizzle of oil/butter.
2. Wait: Cover the bowl with a lid or a plate. Let it sit undisturbed for 5 minutes.
3. Fluff: Remove the lid and use a fork to gently fluff the couscous.
4. Fold: Fold in the lemon zest, lemon juice, and Parmesan cheese. Season with a generous crack of black pepper.
5. Serve.

Notes

• Zest first, juice second: It is easier to zest a whole lemon than a squeezed-out half.
• Toast it: If you have an extra 2 minutes, toast the dry couscous in a pan with a little butter until it smells nutty before adding the water.