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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Heidi Krahling coats couscous with olive oil before cooking, then adds liquid; this keeps grains separate, producing a fluffier texture. Start the couscous about 10 minutes before lamb stew is done. Ingredients:
3 cups couscous |
3 tablespoons olive oil |
1 quart boiling fat-skimmed chicken broth |
1/4 cup lemon juice |
Directions:
1. In a large bowl, mix 3 cups couscous and 3 tablespoons olive oil. Add 1 quart boiling fat-skimmed chicken broth and stir gently; cover tightly and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Add 1/4 cup lemon juice and salt and pepper to taste; mix and fluff with a large spoon or fork.
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