Dairy & Nut-Free Israeli Couscous with Lemon and Herbs

Ingredients

• 1.5 cups Israeli couscous
• 2.25 cups Vegetable broth
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Pour the 2.25 cups of vegetable broth into a medium saucepan and bring it to a boil over medium-high heat, about 400°F (200°C).
2. 2Once the vegetable broth is boiling, add the 1.5 cups of Israeli couscous. Reduce the heat to low, cover the saucepan, and let it simmer for 10 to 12 minutes. The couscous is ready when it is tender and all the liquid has been absorbed.
3. 3Remove the saucepan from the heat. Use a fork to gently fluff the cooked 1.5 cups of Israeli couscous.
4. 4While the couscous is cooking, prepare the dressing. In a large bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 minced clove of garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
5. 5Add the fluffed 1.5 cups of Israeli couscous to the large bowl with the dressing. Add the 0.25 cup of fresh parsley and 0.25 cup of fresh mint to the bowl.
6. 6Gently toss all the ingredients in the large bowl until the couscous, herbs, and dressing are evenly mixed. Serve the dish warm.

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