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Citrus Couscous Salad

INGREDIENTS
1 medium onion, finely chopped
2 tbsp extra-virgin olive oil
2 garlic cloves, finely minced
2 cups chicken stock
1½ cups couscous 
½ cup parsley, finely chopped
½ cup basil, finely chopped
1 tsp Duxbury Saltworks Summer Blend
½ lemon, juiced and zested

INSTRUCTIONS
✧   In a large saucepan, sauté onion in 1 tbsp oil until golden, about 3 minutes.
✧   Add garlic and cook, stirring for 30 seconds. 
✧   Add stock and bring to a boil.
✧   Stir in couscous, then cover and remove from heat. 
✧   Let couscous stand covered for five minutes.
✧   Fluff with a fork and stir in herbs, Summer Blend, lemon juice, zest, remaining tablespoon oil, and pepper to taste.
✧   Serve at room temperature. 

TIPS
✧   You may substitute vegetable stock or water for the chicken stock. 
✧   For extra crunch, add in ⅓ cup toasted sliced almonds with the herbs.