- 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.