“From Rachael Ray.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, bring the vegetable broth to a boil.
  2. Stir in couscous, cover the pan, and remove from heat.
  3. Let sit until the liquid is absorbed, about 10 minutes.
  4. Transfer to a large bowl.
  5. Stir in the raisins and cover.
  6. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat.
  7. Add the walnuts and cook, stirring, until toasted, about 5 minutes.
  8. Transfer to a plate.
  9. Melt the 3 tablespoons butter in the skillet over medium heat.
  10. Add sliced celery and onion and cook, stirring occasionally, until tender, about 10 minutes.
  11. Stir in lemon peel and juice; season with salt and pepper.
  12. Stir the cooked vegetables, celery leaves, and walnuts into the couscous.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: