This zesty, lemon couscous makes a quick
and easy side dish that will easily accompany a variety of dishes.
Lemon Couscous
- 2 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 teaspoons extra virgin olive oil
1 cup couscous
- Combine all ingredients except couscous
in a medium saucepan. Bring to a boil, uncovered, and remove
from heat. Stir in couscous, let stand 5 minutes, covered, and
fluff with a fork.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
