- 2 cups [500 mL] chicken broth
- 1 tablespoon [15 mL] olive oil
- 1 1/2 cups [375 mL] couscous [semolina]
- 2 tablespoons [30 mL] lemon juice
- 1/2 cup [125 mL] lightly packed freshly chopped basil
- Pepper, to taste
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- Into a casserole, bring chicken broth to a boil.
- Stir in olive oil and couscous.
- Remove from heat.
- Cover and set aside for 5 minutes, until couscous is tender and broth has been absorbed.
- Using a fork, fluff couscous.
- Mix in lemon juice and freshly chopped basil.
- Pepper, and serve.
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