Lemon Couscous

March 4, 2013 8:48:27 AM PST
Lockwood Restaurant's Executive Chef Joseph Rose

  • 1cup Israeli couscous
  • 1 14 cup water
  • 1 lemon Zest and juice
  • As needed Chives
  • As needed Chrivel
  • As needed Salt and pepper
  • 2oz Chicken stock
  • 1oz Butter

Bring water to a boil and add in the couscous. Let it simmer for about 5-8 minutes. You want to cook it like pasta.

Cool it down and toss it a just a little salad oil to keep it from sticking together. When you are ready to serve, place the chicken stock, butter and couscous into a small pot over medium heat. Once it is hot and glazed-looking, season it with salt and pepper.

Finish with half of the lemon juice, all of the zest, and a pinch of the herbs.