by Perla Meyers of Fine Cooking

¼ cup unsalted butter

1 bunch scallions

1/3 cup finely chopped fresh cilantro

10 oz. (1 ½ cups, or 1 box) couscous

3 cups homemade or low-salt chicken broth

Kosher salt and freshly ground black pepper

Juice of 1 lemon or lime

Melt the butter in a medium saucepan over low heat, add the scallions, and cook, covered, until tender, about 8 minutes.  Add the cilantro, couscous, broth, ½ tsp salt, and pepper to taste.  Stir, bring to a boil over high heat, cover, and remove from the heat.  Set aside for 5 minutes.  Fluff the couscous with a fork.  Taste for salt, add a large grinding of pepper, and season with some of the lime or lemon juice.