Step 1

Bring the water to a boil in a large saucepan.

Step 2

Add the Israeli couscous, garlic powder and 1/2 teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.

Step 3

Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.

Step 4

Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining 1/8 teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil.