Cooking traditional couscous is a long process, so I opt for the quick-cooking variety. Couscous, delicate and golden, is pretty on the plate, quick to fix, terrific with lamb, pork or fish and, when leftover, is the basis for a delicious salad.
Buy unseasoned couscous and follow these easy directions for a lively lemon-garlic combination. (If you can’t find an unseasoned variety, then buy quick-cooking couscous with a flavor pack and skip the packet.) To have enough for this leftover salad, buy 30 ounces. Mince 2 cloves garlic and the zest of 1 lemon. Juice the lemon and set aside. Have ready 7 cups of chicken broth and 1 cup minced fresh parsley.
Heat 2 tablespoons olive oil in a heavy 6-quart saucepan over medium heat. Saute the garlic just until it colors. Add the zest, lemon juice and chicken broth. Bring to a boil. Stir in the couscous, cover and turn off the heat. Let sit 5 minutes. Use a fork to fluff the couscous. Stir in the minced parsley. Add salt and pepper to taste. Set aside 6 cups of couscous for this recipe. Cover and refrigerate when cool. Serve the rest immediately.