- 2 cups broth
- 2 Tbsp sunflower or olive oil
- 2½ cups couscous
- 4-5 green onions (half of a bunch)
- 1 hand size tomato
- 2 Tbsp lemon juice
- 2 Tbsp dried parsley, or 4 Tbsp fresh
Bring broth and oil to a boil in a medium saucepan. Turn off heat, add in couscous, stirring. Cover and set aside for 10 minutes.
Meanwhile, thinly slice green onions, with white and lighter part of the greens. Core the tomato, chop finely.
Fluff up with a fork, fold in green onions, tomatoes (with any juices), lemon juice and parsley.
Season to taste, if needed.
Serves 6 to 8 as a side dish.