Rainbow Lemon Herb Couscous

Couscous is a fine grain wheat pasta from Morocco. I love it because it is tasty, quick and easy to prepare. This recipe is a great side with a ratatouille, roasted herb lemon chicken, or seafood. The turmeric gives the dish a golden glow that enhances the green of the herbs, the red of the tomatoes, and purples of the Kalamata olives

I recommend fresh herbs for this dish. Everyone needs an herb garden. I love the time I spend cultivating it, and the peaceful moments when I am harvesting my daily ingredients. You can substitute some parsley or cilantro for some of the basil and mint. Experiment with them, mix and match as you see fit

Ingredients:

• 2 cup Chicken Broth
• 2 cup Couscous
• 1 cup Roma Tomatoes diced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh Basil, chopped
• zest and juice of 2 Lemons
• 3 tablespoons Chives, finely chopped
• 2 tablespoons fresh Mint , chopped
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Turmeric
• Sea Salt and Black Pepper to taste

Preparation

1. Get a large bowl to hold and mix the following ingredients:
2. Prepare the herb vegetables to flavor the Couscous.
   1. Cut the tomatoes in half, remove the seeds and dice
   2. Grate the lemon zest
   3. Cut the lemon in half and juice it, making sure you keep the seeds out of the juice.
   4. Remove the Basil leaves from the stems, roll into a cigar shape and slice thin.
   5. Remove the Mint leaves from the stems, roll into a cigar shape and slice thin.
   6. Chop the Olives.
   7. Chop the Chives.
   8. Drizzle in 2 tablespoons of Extra Virgin Olive oil
3. Mix well and set the mixture aside.
4. Mix the turmeric into the chicken broth and bring it to a boil, turn off the burner.
5. Add the Couscous to the broth and stir well.
6. Add the herb and vegetable mixture to the Couscous and broth and stir well.
7. Cover the pot and let stand for 5 minutes.
8. Fluff the Couscous with a fork and place it in a serving bowl or on a platter.
9. Serve immediately.

Yields 6 servings