1 ½ cups couscous
1 ¾ cup chicken or vegetable broth (or water)
½ tsp salt
1 tbs unsalted butter
1 tbs extra-virgin olive oil
Handful of chopped parsley
In a medium saucepan, combine broth (or water), salt, butter, and olive oil and bring to a boil.
Pour in couscous and stir. Cover with a lid and remove from heat. Let stand for 5 minutes.
Fluff the couscous with a fork. Top with fresh parsley and a squeeze of lemon.
Serve with Forage's Moroccan Chicken Stew