Lemon Garlic Israeli Couscous
with peas, parmesan and parsley.
Olive oil
1 c Israeli couscous
4 cloves minced garlic
Lemon zest & juice of 1 lemon
2 c chicken stock
Peas (frozen or fresh, measure w/ heart)
Parmesan cheese
Pepper
Parsley
Add olive oil to a large skillet with high sides and heat over medium heat. Add the garlic and cook for about a minute.
Stir in the couscous and lemon zest and cook for an additional 2 minutes (until couscous is a bit toasted).
Pour in the chicken stock, lemon juice, season with salt, cover, and cook for 15 minutes.
Once the couscous is fully cooked through, add the peas and parmesan cheese.
Garnish with fresh parsley and more parmesan.