15 ml /1 tablespoon extra-virgin olive oil
150 g / 1 cup pearled (Israeli) couscous
7.5 ml / 1 1/2 teaspoon Fresh Plum Concentrate
2 g / 1/2 teaspoon salt
10 g / 1/2 cup flat-leaf parsley, coarsely chopped
1 g / 1 tablespoon fresh oregano, chopped
1 g / 1 tablespoon fresh thyme
5 g / 1 tablespoon orange zest
Heat the oil in a medium pot. Add the couscous and cook briefly, about 1 minute. Add the concentrate, salt, herbs, and zest and cook until the couscous starts to become caramelized, about 1 minute (the concentrate will speed up caramelization).
Pour in the water and bring to a boil. Lower to a gentle simmer and cook until the liquid has been absorbed, about 10 minutes. Let sit for 5 minutes before serving.