Ingredients:
2 cups Israeli couscous (dry) or substitute orzo pasta
1⁄4 cup olive oil
½ lemon, juiced
1 large apple
1 tbsp fresh lemon zest
thyme, salt, and pepper to taste
Optional:
additional herbs such as rosemary and oregano may be added to your liking
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Cook the couscous according to its instructions. Remove from the stove and rinse with cold water to stop the cooking process.
- Put the couscous in a large bowl and stir in the olive oil to keep the couscous from sticking. Incorporate the juice from half a lemon, adding more to taste. Cut the apple into small bite size pieces and spritz with lemon to keep fresh and prevent browning. Add to the couscous mixture.
- Add lemon thyme, salt and pepper, and any other herbs you wish to incorporate. Add lemon zest for additional color. Stir and refrigerate.