Categories: Sides
Ingredients
- 1 1/2 cups Israeli couscous
- Olive oil
- 3 cups water
- 3 tbsp lemon juice
- 1 tsp Dijon
- 1/2 tsp lemon zest
- 1/4 cup olive oil
- Salt and pepper
- Chopped pistachios
- Shaved Parmesan
- Torn mint
Directions
-
Toast couscous in olive oil in a saucepan, stirring, 3 minutes. Add water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk lemon juice, Dijon, lemon zest and olive oil; season with salt and pepper. Toss with the couscous, pistachios, Parmesan and mint.