In a large pot over medium-high heat, saute onion and garlic in butter until softened.
Add chicken stock and bring just to a boil; reduce heat to medium and add Israeli Couscous. Cover pot; reduce heat to low and let simmer approximately 8 to 10 minutes, stirring occasionally until done. Remove from heat.
Add lemon juice and parsley; stir to combine.
Makes 4 servings.
* Learn how easy it is to make your own homemade chicken stock/broth.
** A Mediterranean tiny toasted pasta made of crushed and steamed semolina that is shaped like rice or little balls. Also called pearl couscous. In Israeli, this toasted pasta is know as Ptitim.
Israeli Couscous with Lemon Recipe: https://whatscookingamerica.net/KarenCalanchini/IsraeliCouscous.htm