Couscous with Herbs and Lemon

Original: Epicurious

1 medium onion, finely chopped

2 tbsp extra virgin olive oil

1 garlic clove, minced

¾ cup water

1 ¼ cups low sodium chicken broth

1 (10 oz) box couscous

½ cup finely chopped fresh parsley

½ cup finely chopped fresh basil

1/3 cup finely chopped fresh mint

1 tbsp fresh lemon juice or to taste

1. Cook onion in 1 tbsp oil in a 2 to 3 quart heavy saucepan over moderate heart, stirring occasionally until golden
2. Add garlic and cook, stirring 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat.
5. Let couscous stand, covered, for 5 minutes then fluff with a fork.
6. Stir in herbs, lemon juice, remaining tablespoon of oil, and salt and pepper to taste.

Lemon Loaf Cake

1 package yellow mix

1 package lemon gelatin

¾ cup water

¾ cup oil

4 eggs

1. Combine cake mix and gelatin.
2. Add water, oil, and eggs. Beat for 3 minutes on medium speed with hand mixer.
3. Pour into 13 x 9 x 2 inch pan that has been greased on bottom.
4. Bake at 350* for 30 t0 35 minutes.
5. Remove from oven and prick top with fork.
6. Pour the following mixture over hot cake: 1 ½ cups confectioners’ sugar, ¼ cup lemon juice, and ½ teaspoons grated lemon rind.