Lemon-Vegetable Couscous: Difference between revisions
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|PrepTime=10 min | |PrepTime=10 min | ||
|CookTime=20 min | |CookTime=20 min | ||
|Source=Cindy Goke (Cheri's shower - 9/19/1999) | |||
|Yield=4-6 servings | |Yield=4-6 servings | ||
|Rating= | |Rating={{unrated}} | ||
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=== Ingredients === | === Ingredients === | ||
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* 1/2 c fresh peas | * 1/2 c fresh peas | ||
* 2 T olive oil | * 2 T olive oil | ||
* 1 (5.6 oz) box couscous | * 1 (5.6 oz) box couscous (~3/4+ c) | ||
* 1/2 c shredded carrot | * 1/2 c shredded carrot | ||
* 3/4 c diced red onion | * 3/4 c diced red onion | ||
Latest revision as of 00:06, 3 March 2026
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 20 min |
| Source | Cindy Goke (Cheri's shower - 9/19/1999) |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 2 c chicken broth
- 1/2 c fresh peas
- 2 T olive oil
- 1 (5.6 oz) box couscous (~3/4+ c)
- 1/2 c shredded carrot
- 3/4 c diced red onion
- 1 1/4 c diced zucchini
- 1 1/4 c diced tomato
- 3/4 c crumbled feta cheese
- 1/4 c lemon juice
- 1/2 c mint leaves, torn
- 1/4 t salt
- 1/4 t pepper
Preparation
In saucepan, bring broth, peas and 2 t oil to a boil. Stir in couscous and carrot. Remove from heat and cover. Let stand for 5 minutes.
In nonstick skillet, heat 1 t olive oil. Add onion and saute 3 minutes until light brown/golden. Add zucchini and saute 2 minutes until crisp-tender. Remove from heat.
Fluff couscous mixture with fork and add to skillet with remaining oil and remaining ingredients. Garnish.
