Lemon Olive Oil-Green Onion Couscous

An ideal accompaniment to any entrée

Recipe by: Gabrielle

SERVES: 4-6 YIELD: 6 cups

PREP TIME: 5 minutes COOKING TIME: 10 minutes TOTAL TIME: 15 minutes

INGREDIENTS

• 2 Tbsp. unsalted butter
• 6 green onions, white stalk and green leaf thinly sliced
• 1¾ cup chicken or vegetable broth, organic low sodium
• 1 Tbsp. GC Napa Valley Natural Lemon Olive Oil + 1-2 Tbsp.
• 1 tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
• ¼ tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
• 1½ cups medium couscous (10 oz.)

TO PREPARE

1. In a medium saucepan over medium heat, melt butter. Reserve 1 Tbsp. green onion leaf for garnish. Add green onions and sauté 2 minutes.
2. Add chicken broth, 1 Tbsp. Lemon Olive Oil, Lemon Finishing Sea Salt and Lavender Tellicherry Pepper. Bring to a boil, stir in couscous to evenly moisten, cover saucepan with a tight-fitting lid and remove from heat. Let couscous steam for 5 minutes without removing lid.
3. Fluff with fork, breaking up any clumps. If couscous has not absorbed all the liquid or still tastes a little crunchy, cover and let sit for a few more minutes. Taste and adjust seasoning. Drizzle with 1-2 Tbsp. Lemon Olive Oil and fluff.

TO SERVE

SHOPPING LIST

• 1 lb. unsalted butter, need 1 oz.
• 1 bunch green onions
• 1 box 16 fl. oz. chicken or vegetable broth, organic low sodium
• 10 oz. medium couscous