Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 cups couscous
- 1 cup water
- 1 cup chicken or vegetable broth
- 1 teaspoon table salt
- 1 cup pecans or walnuts, toasted and chopped
- 1 cup baby arugula, chopped
- 1 cup dried cherries, chopped
- 4 ounces goat or feta cheese, crumbled (1 cup)
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons scallions, sliced thin
- 3 tablespoons lemon juice
Directions
1. Melt butter in medium saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Add couscous and cook, stirring frequently, until grains begin to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove saucepan from heat. Let sit until liquid is absorbed and couscous is tender, about 7 minutes. Uncover and fluff couscous with fork.