- 2 cups instant couscous
- 2 tablespoon lemon juice
- 2 teaspoons lemon zest, grated
- 1/2 teaspoon salt
- 1 32 oz. can chicken broth, low sodium
In a medium bowl, combine couscous and salt. Pour boiling broth over couscous and allow to sit, covered for 10 minutes, or until the broth is absorbed.
Fluff couscous with a fork and serve immediately.