Vertical Wine Bistro's Israeli couscous Recipe - Los Angeles Times

Ingredients

• 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