A vibrant and flavorful couscous dish infused with fresh herbs and a zesty lemon touch.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the couscous and toast it, stirring frequently, until golden and aromatic.
Toasting enhances the nutty flavor of the couscous.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until the couscous is tender.
Stir occasionally to prevent sticking.
Chop the parsley, tarragon, and rosemary finely.
Use fresh herbs for the best flavor.
Zest and juice the lemon, then add to the cooked couscous along with the chopped herbs.
Adjust the amount of lemon juice to your taste preference.
Season with salt and pepper, mix well, and serve warm.
Taste and adjust the seasoning before serving.
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