5 tablespoons extra-virgin olive oil, divided 1 white onion, finely chopped 1 tablespoon ras el hanout 1 (8.78-ounce) package Israeli couscous Chicken or vegetable broth (typically 2 cups broth per 1 cup couscous, or as the package directs) 1/2 red onion, finely chopped 1 green onion, sliced thin 1/4 cup diced red bell pepper 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley 2 tablespoons lemon juice 1 tablespoon apple cider vinegar 5 cloves garlic, finely chopped Salt and pepper

Step 1 In a large saucepan, heat 1 tablespoon oil over medium-low heat. Add the white onion and ras el hanout and sweat until the onion is translucent, 6 to 8 minutes. Add the couscous over low heat and stir for 3 minutes, then add the broth. Raise heat to bring to a boil, and cook until the couscous is tender, 15 to 20 minutes. Spread the cooked couscous onto a shallow rimmed pan to cool, stirring occasionally.

Step 2 In a large bowl, combine the red and green onions, bell pepper, tarragon, mint, cilantro, parsley, lemon juice, vinegar, garlic and remaining oil along with the couscous, gently mixing with your hands to separate the couscous and fold together the ingredients. Taste and adjust the seasoning as desired.

Step 3Cover and refrigerate for at least 4 hours to give the flavors time to marry. Remove from the refrigerator at least 2 hours before serving to come to room temperature, and stir once more before serving.

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