Lemon Couscous with Peas and Carrots

This recipe comes from one of my mom’s old copies of Bon Appetit, so no picture, unfortunately.  Couscous cooks quickly; the whole thing takes about 15 minutes.  Peas and carrots add nutrition while lemon juice, lemon peel and chicken broth provide flavor.

Yield: 6 servings

Total time: 15 minutes (10 if you mince the carrots with a food processor, but that’s canceled out by the time needed to disassemble and wash the food processor).

Ingredients

1 1/2 cups canned low-salt chicken broth

1/4 cup water

2 carrots, minced (or frozen carrots if you’re really in a hurry)

1 cup fresh or frozen peas

1 1/4 cups plain couscous

3 tablespoons fresh lemon juice

1 1/2 tablespoons grated lemon peel

1 1/2 tablespoons butter

Instructions

  1. Bring broth & 1/4 cup water to boil in medium saucepan over medium-high heat.
  2. Add carrots & cook 2 minutes.
  3. Add peas. Cook 4 minutes if fresh & 1 minute if frozen.
  4. Add couscous & cook 30 seconds, stirring often.
  5. Add lemon juice, peel & butter. Stir til melted & smooth.
  6. Remove from heat, cover & let stand 5 mins.
  7. Fluff with fork, season with salt & pepper, & serve.

And presto, couscous!

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