Lemon-Scented Couscous Mediterraneo

from Heaven’s Banquet by Miriam Kasin Hospodar

Serves 4–6


  • 2 cups vegetable broth
  • ½ teaspoon salt
  • ¼ cup ghee with lemon, dill and thyme
  • 1 cup couscous
  • ¼ cup slivered sun-dried tomatoes (preferably not oil-packed)
  • 1 cup green beans cut into ½" pieces
  • ⅓ cup toasted almonds or pistachios
  • ½ cup chopped flat leaf parsley
  • ¼ cup sliced kalamata or black olives


  1. Bring the broth and salt to a boil.
  2. Meanwhile, melt the ghee in a 1½ quart saucepan. Add the couscous and sauté for 2 minutes on a low heat, stirring constantly.
  3. Pour the broth into the couscous. Add the green beans and sun-dried tomatoes. Stir, cover, and simmer on a low heat until all the broth is absorbed and the couscous is tender, about 5–10 minutes. Remove from the heat and allow to stand, covered, for a minute or two to complete the cooking process.
  4. Fold in the nuts, parsley and olives.

Ghee Recipes