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Boil
water and oil in a saucepan. Stir in mint
and basil; cook 20 seconds. Transfer mixture
to a food processor and purée until smooth
but still hot, about 10 seconds. Pour hot
purée over couscous in a bowl; stir, then
cover with plastic wrap. Allow couscous to
stand until liquid is absorbed, 4–5 minutes.
Fluff couscous with a fork before serving.
Serve with Grilled Lamb Chops.
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