1 T olive oil
1 c uncooked couscous
1/4 c chopped fresh parsley
2 T chopped chives
1 t grated lemon zest
1/2 t crumbled dried thyme
1/2 t sea salt
1/4 t black pepper
1 1/4 c chicken stock, heated to boiling
2 T lemon juice

Heat the oil in a medium saucepan set over medium heat. Add the couscous, parsley, chives, lemon zest, thyme, sea salt and pepper. Cook, stirring, for 1 minute, until well incorporated. Add the stock and lemon juice, stir, cover and remove from heat.

Let the mixtute sit, covered, for 6 to 8 minutes or until the couscous is tender and all the liquid has been absorbed. Fluff with a fork.

Good with Spiced ChickenSkewers

Source: Chef Jules (defunct URL)