Couscous Recipe - LEMON COUSCOUS WITH PEAS AND CARROTSThis colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor.
6 SERVINGS
1½ cups low-salt chicken broth¼ cup water
2 carrots (about 8 ounces), minced1 cup purchased shelled fresh peas or frozen green peas1 ¼cups plain couscous
3 tablespoons fresh lemon juice1½tablespoons grated lemon peel1½tablespoons butter
Bring broth and ¼ cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel, and butter; stir until melted and smooth. Remove from heat, cover, and let stand 5 minutes. Fluff with fork. Season to taste with salt and pepper and serve.
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6 SERVINGS
1½ cups low-salt chicken broth¼ cup water
2 carrots (about 8 ounces), minced1 cup purchased shelled fresh peas or frozen green peas1 ¼cups plain couscous
3 tablespoons fresh lemon juice1½tablespoons grated lemon peel1½tablespoons butter
Bring broth and ¼ cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel, and butter; stir until melted and smooth. Remove from heat, cover, and let stand 5 minutes. Fluff with fork. Season to taste with salt and pepper and serve.
Discuss Add this link to... Bury
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