- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon butter
- 1/4 teaspoon salt
- 2/3 cup couscous
- 1 (2 ounce) jar sliced pimento peppers, drained
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh parsley
Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
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Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.