Couscous with Gremolata

Ingredients for couscous:
1 1/2 to 2 cups water
1 cup instant couscous
1 teaspoon kosher salt
1 T olive oil

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Ingredients for gremolata:
2 lemons, zested and juiced
pinch sea salt
1 garlic clove, peeled and grated
6 ounces or 1 small bunch flat-leaf parsley, leaves washed, dried and roughly chopped
1 splash extra virgin olive oil

Preparing the couscous:
Bring the water to a simmer in a small pot over medium heat, then turn off the heat.

In a shallow baking dish combine the couscous, salt and olive oil, tossing to coat. Add in the warm water and smooth the couscous into an even layer. Cover the dish tightly with plastic wrap and allow it to rest for 15 minutes by the stove.

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Preparing the gremolata:
In a medium bowl, combine the lemon zest and juice with the sea salt, garlic and parsley. Stir in enough olive oil to blend and bring the ingredients together. Taste for seasoning.

When ready to serve, flake the couscous with a fork and taste for seasoning. If the texture is a little too al dente, microwave the dish for 1 1/2 to 2 minutes. Reseason the couscous with salt, if necessary. Toss it with the gremolata and, again, taste for seasoning.

Serves 4 to 6