1/2 cup mixed chopped fresh herbs such as basil, cilantro, and mint
2 tablespoons lemon juice
Salt and ground black pepper
Methods/Steps
Warm the olive oil in a large saucepan over medium heat. Add the onion and sauté until it is tender and translucent. Add the garlic and cook for another minute.
Stir in the diluted Fond de Poulet Gold® and the lemon zest and bring the mixture to a simmer. Remove the pan from the heat and stir in the couscous. Cover the pan and let it stand for 5 minutes.
Fluff the couscous with a fork and stir in the chopped herbs and lemon juice. Season to taste with salt and pepper.
