• 1 cup couscous
  • 1 clove garlic, minced
  • 1 lemon, zested
  • 1 scallion, finely chopped
  • Salt and freshly ground black pepper
  • 1 cup chicken stock
  • 1 tablespoon butter
  • 8 to 10 fresh mint leaves, chopped
  • 1 teaspoon extra-virgin olive oil


In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper.

In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap.

Let sit for 5 minutes.

Add the mint, fluff with a fork and stir in the olive oil. Serve warm.