HERB AND LEMON COUSCOUS

(Makes 8 Servings)

INGREDIENTS:

• 3 cups low-sodium chicken broth
• 2 cups couscous 1/2 cup lemon juice
• 4T extra-virgin olive oil 
• 4T fresh, chopped parsley
• Black pepper, kosher salt, red pepper flakes (to taste)

DIRECTIONS:

1. Set broth, in a medium saucepan, over a medium heat to boil.
2. While broth is heating, run cold water over couscous until it runs clear.
3. Once broth is at a rolling boil, add couscous, cover with lid, and remove from heat.
4. Let the pan stand for 10-15 minutes until broth is absorbed/couscous is cooked. 
5. Fluff with a fork and pour lemon juice and oil over couscous.
6. Stir until evenly distributed.
7. Season, to taste.
8. Enjoy warm or refrigerate - great cold or microwaved the next day.

Finish the meal with a cup of fresh, seasonal fruit and a glass of water or iced tea.