Saturday, October 29, 2011

Israeli Couscous

1 small red onion, diced
2 cups water
8 oz Israeli couscous
1 1/2 tsp kosher salt
1/4 cup chopped flat-leaf parsley
1/4 cup chopped mint leaves
2 tsp olive oil
2 tsp fresh-squeezed lemon juice

1. Coat a pan with cooking spray. Cook couscous over medium heat, stirring constantly, one minute.

2.  Add water. Bring to a boil. 

3.  Add 1 tsp salt. Cook for 8 minutes, or until all water absorbed and couscous al dente.

4.  Let cool and mix with remaining ingredients.

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