Coucous with Herbs and Lemon

By acampman

Part of Christina's post-marathon feast.

Ingredients

• 1 medium onion, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 3/4 cup water
• 1 1/4 cups low-sodium chicken broth (10 fl oz)
• 1 (10-oz) box couscous (1 1/2 cups)
• 1/2 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh mint
• 1 tablespoon fresh lemon juice, or to taste

Details

Servings 6

Preparation

Step 1

Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.