A delightful Mediterranean-inspired couscous dish with a zesty lemon touch and fresh herbs.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is warm but not smoking to avoid burning the garlic.
Add the minced garlic and sauté until fragrant and lightly golden.
Stir constantly to prevent the garlic from burning.
Pour in the vegetable broth and add the salt. Bring to a boil.
Taste the broth and adjust the salt as needed before adding the couscous.
Stir in the couscous, cover the saucepan, and remove from heat.
Ensure the lid is tightly sealed to allow the couscous to steam properly.
Let the couscous sit covered for 5 minutes to absorb the liquid.
Avoid uncovering the saucepan during this time to retain the steam.
Fluff the couscous with a fork and mix in the olives, parsley, and lemon zest.
Gently fluff to separate the grains without mashing them.
Serve warm and enjoy your Mediterranean couscous.
Garnish with additional parsley or a lemon wedge for presentation.
