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Couscous with Mint Oil


  • 1 medium onion, finely chopped
  • 2 tbsp. O&CO. grassy olive oil
  • 1 garlic clove, minced
  • 3/4 cup water
  • 1 1/4 cups low-sodium chicken broth
  • 1 1/2 cup couscous
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh mint
  • 1 tbsp. fresh lemon juice
  • 4 tbsp. O&CO. Mint Specialty Olive Oil



  1. Sauté onion in olive oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
  2. Stir in couscous, then cover and remove from heat.
    Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, mint oil, and season with salt and pepper.

    Variations: Couscous is a nice alternative to rice and a perfect base for salads.
    Other ideas for add-ins: O&CO. Semi-Dried Tomatoes, toasted pine nuts, feta cheese, roasted peppers, O&CO. Tomato powder, O&CO. Pesto or chopped cooked chicken.