Lemon Couscous with Peas and Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor. Ingredients:
1 1/2 cups canned low-salt chicken broth |
1/4 cup water |
2 carrots (about 8 ounces), minced |
1 cup purchased shelled fresh peas or frozen green peas |
1 1/4 cups plain couscous |
3 tablespoons fresh lemon juice |
1 1/2 tablespoons grated lemon peel |
1 1/2 tablespoons butter |
Directions:
1. Bring broth and 1/4 cup water to boil in medium saucepan over medium-high heat. Add carrots; 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; serve.
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