Ingredients:

  • 1.5 cups dried couscous
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp ground turmeric
  • 0.25 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 1.5 cups low-sodium vegetable broth
  • 0.25 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp extra-virgin olive oil

Instructions:

  1. Place the saucepan over medium heat and add 1 tablespoon of olive oil. Once shimmering, stir in the cumin, paprika, turmeric, and cinnamon. Toast the spices for 30–60 seconds until fragrant.
  2. Pour in the warm vegetable broth and salt. Bring the liquid to a gentle boil, then immediately remove the pan from the heat and stir in the dried couscous.
  3. Cover the pot with a tight lid and let it sit undisturbed for 5 minutes.
  4. Remove the lid and use a large fork to gently fluff the grains. Stir in the lemon juice, lemon zest, chopped parsley, cilantro, and the remaining 2 tablespoons of olive oil.