Israeli Couscous

Method

Heat the olive oil in a large saucepan over medium heat and sauté the diced onion until softened, approximately 3-4 minutes. Add the minced garlic and cook for a further minute until fragrant. Stir in the Israeli couscous and toast it gently for 2-3 minutes, stirring constantly, until lightly golden. Pour in the hot stock, season with salt and black pepper, and bring to a simmer. Reduce the heat to low, cover with a lid, and cook for 10-12 minutes until the couscous is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and stir through the fresh parsley before serving.