Dairy-Free Egg-Free Israeli Couscous with Lemon and Herbs

Instructions

1. 1Place 1.5 cups of Israeli couscous into a medium saucepan with a lid. Add 2 cups of vegetable broth to the saucepan. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 12-15 minutes, or until the liquid is absorbed and the couscous is tender. Let the couscous stand, covered, off the heat for 5 minutes.
2. 2Carefully drain any excess liquid from the saucepan. Transfer the cooked couscous to a large bowl.
3. 3Add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/4 cup of fresh parsley, 1/4 cup of fresh mint, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the bowl with the couscous.
4. 4Gently toss all the ingredients together until the couscous is evenly coated with the olive oil, lemon juice, and herbs. Ensure the salt and pepper are distributed throughout.
5. 5Serve the Israeli couscous warm or at room temperature.

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