2 tablespoons extra virgin olive oil, divided, plus additional for serving
2¼ cups pearl couscous
2¾ cups vegetable broth
4 spring onions, dark green tops removed, bulbs thinly sliced
2 bunches radishes, tops removed, quartered
Coarse salt and freshly ground black pepper, to taste
½ lemon, juiced
Torn fresh basil, to taste
1 Heat 1 tablespoon oil in a large stockpot over medium heat. Add couscous and toast, stirring constantly, until golden brown. Add broth, cover pot and bring to a boil. Reduce to a slow simmer and cook until couscous absorbs all liquid.
2 Meanwhile, heat remaining oil in a large sauté pan. Add onion and radishes; sprinkle with salt. Cook just until onions soften and radishes begin to turn translucent, about 2 minutes.
3 Combine cooked couscous and onion-radish mixture in a large bowl. Add lemon juice, salt and pepper to taste and basil. Drizzle with olive oil, if needed. Serve immediately or at room temperature.