• 1 cup dry couscous

  • 2 tsp lemon zest

  • 2 tbsp olive oil

  • 1 cup chopped leeks (white and light green parts only)

  • 1/2 cup diced Vidalia onion

  • 4 tbsp chopped chives

  • salt and pepper


  • 1.

    Pour 1 cup of hot water over couscous, stir in lemon zest, cover and let set 10 minutes. Fluff with a fork and set aside.

  • 2.

    Heat 1 tbsp oil and sauté leeks until tender, about 5 minutes. Remove leeks from pan, add remaining 1 tbsp oil to pan and Vidalia onion, cooking until lightly caramelized, about 15 minutes. Stir cooled leeks and onions into couscous, stir in chives, season and chill until ready to serve.

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