Lemon-Vegetable Couscous
From Recipes
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 20 min |
| Source | Cindy Goke (Cheri's shower - 9/19/1999) |
| Yield / serves | 4-6 servings |
| Rating | |
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.
