Spicy Lemon Scented Cous Cous

  • 2 cups Israeli Cous Cous
  • 1 Tbsp. Harissa Paste
  • 2 Tbsp. Olive Oil
  • 1 qt. vegetable stock
  • Zest and juice of 1 lemon
  • Fresh parsley; chopped

In a medium saucepot, heat the olive oil and Harissa and lightly toast the cous cous until well coated in olive oil. Add stock and bring to a boil. Cover, reduce to a simmer, and cook until tender and all liquid has evaporated. Transfer to a mixing bowl and season with lemon zest, juice, parsley, salt, and pepper, as desired.