Ingredients
1
medium onion, finely chopped
2
tbsp extra-virgin olive oil
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
tbsp fresh lemon juice, or to taste
Directions
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.
2.
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.
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