Lemon Isreali Cous Cous

• 1.5 cups Isreali cous cous (even better with TJ's Harvest Medley)
• .5 cup minced shallot or red onion
• 2 whole garlic cloves lightly crushed but mostly intact
• .5 teaspoon dried thyme or a good sized bunch of fresh
• 1 teaspoon salt
• 1.5 cups boiling water
• fresh ground black pepper to taste
• 1.5 tablespoons olive oil
• zest of half a lemon (more if you want it really lemony)

1. Heat the oil over medium heat in a medium sauce pan, add the cous cous or harvest medley and saute for a couple of minutes. Stir in the onion, garlic cloves, thyme, black pepper and lemon zest. Continue to saute until the onions are transluscent and the cous cous is golden brown. Careful not to burn the cous cous but you want to get some good color going as it will help a lot with the flavor.
2. Stir in the boiling water and salt. Cover and cook over low heat for 10 minutes. Take off the heat, keep the lid on, and let rest off heat for another 10 minutes.
3. Remove the lid carefully and then fluff gently with a fork. Remove the lemon zest and garlic cloves before serving. Add salt/pepper to taste and then serve.

better, shallot, garlic, thyme, salt, boiling water, fresh ground black pepper, olive oil, zest of half a lemon

Taken from www.epicurious.com/recipes/member/views/lemon-isreali-cous-cous-50045112 (may not work)