BUTTERY COUSCOUS

1 lemon 

4 tablespoons butter

1 cup Israeli couscous

1 ½ cups water 

2 tablespoons chicken stock concentrates (chicken base)

Salt & Pepper 

Zest and halve 1 lemon.  Melt 2 tablespoons of butter in a small pot over medium high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes. Add 1 ½ cups water and 2 tablespoons chicken stock concentrates. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid, if necessary. Stir 2 tablespoons butter into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper.