Lemon Cilantro Couscous

This is super easy and adapted from Rachel Ray’s orange and parsley couscous


3/4 cup plain couscous

3/4 cup chicken stock

1/2 tbsp olive oil

Zest of 1 lemon

1 tbsp chopped fresh cilantro


Bring stock and olive oil to a boil in a covered saucepan and turn heat off. Add the couscous, zest, and cilantro and stir to combine. Let sit for 5 minutes or until the stock is absorbed. Fluff with a fork.


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