Lemon Isreali Cous Cous

1. 1

   Heat the oil over medium heat in a medium sauce pan, add the cous cous or harvest medley and saute for a couple of minutes. Stir in the onion, garlic cloves, thyme, black pepper and lemon zest. Continue to saute until the onions are transluscent and the cous cous is golden brown. Careful not to burn the cous cous but you want to get some good color going as it will help a lot with the flavor.

2. 2

   Stir in the boiling water and salt. Cover and cook over low heat for 10 minutes. Take off the heat, keep the lid on, and let rest off heat for another 10 minutes.

3. 3

   Remove the lid carefully and then fluff gently with a fork. Remove the lemon zest and garlic cloves before serving. Add salt/pepper to taste and then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.