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Fluffing the couscous with a fork keeps it from sticking together. Don’t cover the couscous afterward, because it will keep cooking. The lemon zest punches up the flavor.
1. In a medium-sized saucepan, bring the water to a boil. Remove the water from the heat, stir in the couscous, cover and let rest for 5 minutes. Uncover and fluff with a fork. Remove to a bowl.
2. Add the lemon juice, olive oil and lemon zest, stirring in with a fork. Stir in the herbs and diced carrot. Season with salt and pepper.