Couscous With Lemon and Watercress |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This would be great with garlic chicken! Ingredients:
1 tablespoon unsalted butter |
salt |
1 cup instant couscous (about 7 ounces) |
1 bunch watercress (3 inches of stems trimmed off, cut crosswise into 1/2 -inch pieces) |
1 medium scallion, finely chopped |
1 garlic clove, crushed through a press |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
fresh ground pepper |
Directions:
1. In a medium saucepan, combine 1 1/2 cups of water with the butter and 1/2 teaspoon salt and bring to a boil over high heat.
2. Stir in the couscous. Cover the pan, remove from the heat and let stand until the couscous is tender, about 5 minutes.
3. Fluff the couscous with a fork. Stir in the watercress, cover and let stand until wilted, about 15 minutes.
4. Stir in the scallion, garlic, lemon juice, oil and parsley; season with salt and pepper.
5. Serve the couscous at room temperature.
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