1¾cupof chicken broth, heated until hot **You can also use vegetable broth for a vegetarian version.
2-3tspolive oil
1⅓cupof Israeli couscous
Dash of crushed red pepper flakes
2large cloves of garlic, minced
1tbspfresh parsley, finely chopped
Instructions
Heat the chicken (or vegetable) broth in the microwave for 75 seconds, or until hot. Set aside.
Coat a large saucepan with olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds.
Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through.
Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.