Name: Lemon and Parsley Couscous Salad
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 2 tablespoons unsalted butter; 2 garlic cloves, minced; 2 cups couscous; 1 cup water; 1 cup chicken broth; Salt and pepper; 1 cup sliced almonds, toasted; 6 tablespoons extra-virgin olive oil; 1/4 cup chopped fresh parsley; 4 scallions, sliced thin; 3 tablespoons lemon juice

Why This Recipe Works

Back-of-the-box instructions for couscous yield mushy, clumpy granules, and forget about that spice packet. Toasting the uncooked couscous in some butter and garlic not only sets the starch in the pasta, keeping the granules separate and preventing them from blowing out, but also adds a toasty, nutty flavor. A mixture of chicken broth and water adds seasoning and savory flavor without overwhelming. Finally, a flavorful dressing and some crunchy add-ins make this couscous salad anything but boring.

Before You Begin

You can eat the salad immediately, but it will improve if you let the flavors meld for 30 minutes or so.

Instructions

Melt butter in medium saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Add couscous and cook, stirring frequently, until grains begin to brown, about 5 minutes. Add water, broth, and 1 teaspoon salt; stir briefly to combine, cover, and remove pan from heat. Let stand until liquid is absorbed and couscous is tender, about 7 minutes. Uncover and fluff couscous with fork.

Combine almonds, oil, parsley, scallions, and lemon juice in large bowl. Stir in couscous until well combined. Season with salt and pepper to taste. Serve.