Lemon Couscous With Peas and Carrots

"Posted for ZWT6: Middle East. Adapted from Bon Appetit."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by magpie diner photo by magpie diner
photo by Jamilahs_Kitchen photo by Jamilahs_Kitchen
photo by COOKGIRl photo by COOKGIRl
photo by CaliforniaJan photo by CaliforniaJan
Ready In:
17mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
  • Add carrots and 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 with salt and pepper.

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Reviews

  1. Because I used Israeli couscous, I had to adjust cooking directions. First I brought the broth to the boil, added the Israeli couscous, butter, carrots and peas. Covered and simmered 10-12 minutes until broth evaporated. Stirred in the lemon juice and peel. Easy, delicious and we'll be making this again very soon. Reviewed ZWT 6.
     
  2. Nice quick dish. I had to replace some of the couscous with bulghur, I didn't realize I was running so short on couscous. That sub worked out fine, I just used about 1 cup of grain overall instead of 1 1/4. I used veggie broth and Earth Balance instead of butter. It was nice and light and would be a great accompaniment to so many things. I served it for lunch over a bed of lightly sauteed spinach, garlic & almonds.
     
  3. Lovely... made for ZWT 6
     
  4. yummy made this for lunch for DS and he loved it. I used organic frozen veggies with peas, carrots, green beans and corn. Made for ZWT 6 by fellow Looney Spoon :)
     
  5. Terrific couscous! We loved the lemony flavour of this couscous, it was just right, not overpwering. Terrific recipes! Made for ZWT 6 :)
     
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Tweaks

  1. Nice quick dish. I had to replace some of the couscous with bulghur, I didn't realize I was running so short on couscous. That sub worked out fine, I just used about 1 cup of grain overall instead of 1 1/4. I used veggie broth and Earth Balance instead of butter. It was nice and light and would be a great accompaniment to so many things. I served it for lunch over a bed of lightly sauteed spinach, garlic & almonds.
     

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