Notes: Heidi Krahling coats couscous with olive oil before cooking, then adds liquid; this keeps grains separate, producing a fluffier texture. Start the couscous about 10 minutes before lamb stew is done.
3 cups couscous
3 tablespoons olive oil
1 quart boiling fat-skimmed chicken broth
1/4 cup lemon juice
How to Make It
In a large bowl, mix 3 cups couscous and 3 tablespoons olive oil. Add 1 quart boiling fat-skimmed chicken broth and stir gently; cover tightly and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Add 1/4 cup lemon juice and salt and pepper to taste; mix and fluff with a large spoon or fork.