Lemon Herb Couscous Recipe - Cooking Index
Lemon Herb Couscous Recipe - Cooking Index
Fluffing the couscous with a fork keeps it from sticking together. Don't cover the couscous afterward, because it will keep cooking. The lemon zest punches up the flavor.
Type: Rice| 2 cups | 474ml | Water |
| 1 1/2 cups | 355ml | Couscous |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| Freshly grated zest of 2 large lemons | ||
| 1/4 cup | 27g / 1oz | Coarsely-chopped mixed herbs |
| = (chives, mint, parsley) | ||
| 1 | Carrot - peeled, and (medium) | |
| Cut into tiny dice | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a medium-sized saucepan, bring the water to a boil. Remove the water from the heat, stir in the couscous, cover and let rest for 5 minutes. Uncover and fluff with a fork. Remove to a bowl.
Add the lemon juice, olive oil and lemon zest, stirring in with a fork. Stir in the herbs and diced carrot. Season with salt and pepper.
This recipe yields 4 servings.
Per serving: 280 calories, 52g carbohydrate, 9g protein, 4g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 01-25-2004
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