1 cup couscous
1 teaspoon dried Lavender Buds
2 tablespoons chopped thyme
1/4 cup finely chopped flat-leaf parsley
1 tablespoon Verbena White Lavender Infused balsamic vinegar
1 cup broccoli, cut into small florets, blanched, refreshed
Combine couscous, 1 tablespoon oil and 3/4 cup boiling water in a bowl. Cover and set aside for 5 minutes.
Finely grate the zest of 1 orange, then juice both oranges.
Add orange zest and juice, lavender, thyme, parsley, balsamic and remaining 2 tablespoons oil to the couscous. Season, then stir through the broccoli.