Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

　　

Ingredients

serves 4

　　1 medium red onion, peeled and cut into 1/4-inch dice

　　2 cups water, plus more for soaking

　　Nonstick cooking spray

　　8 ounces Israeli couscous

　　1 1/2 teaspoons coarse salt

　　1/4 cup roughly chopped fresh flat-leaf parsley

　　1/4 cup roughly chopped fresh mint leaves

　　2 teaspoons extra-virgin olive oil

　　2 teaspoons fresh lemon juice

　　Lemon wedges, for garnish

　　

Step 1

Place the red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.

　　

Step 2

Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add the couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all the water has been absorbed and the couscous is al dente, about 8 minutes. Remove from heat; let cool completely.

　　

Step 3

In a large bowl, combine the couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 253

　　

Step 6

Fat: 3g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 48g

　　

Step 9

Sodium: 718mg

　　

Step 10

Protein: 8g

　　

Step 11

Fiber: 4g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.