Couscous With Lemon and Watercress

• 1 tablespoon unsalted butter
• salt
• 1 cup instant couscous (about 7 ounces)
• 1 bunch watercress (3 inches of stems trimmed off, cut crosswise into 1/2 -inch pieces)
• 1 medium scallion, finely chopped
• 1 garlic clove, crushed through a press
• 14 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• fresh ground pepper

1. In a medium saucepan, combine 1 1/2 cups of water with the butter and 1/2 teaspoon salt and bring to a boil over high heat.
2. Stir in the couscous.
3. Cover the pan, remove from the heat and let stand until the couscous is tender, about 5 minutes.
4. Fluff the couscous with a fork.
5. Stir in the watercress, cover and let stand until wilted, about 15 minutes.
6. Stir in the scallion, garlic, lemon juice, oil and parsley; season with salt and pepper.
7. Serve the couscous at room temperature.

unsalted butter, salt, instant couscous, scallion, garlic, lemon juice, olive oil, parsley, fresh ground pepper

Taken from www.food.com/recipe/couscous-with-lemon-and-watercress-186690 (may not work)