Fluffy Couscous
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.
Yield: Makes 9 cups; 6 to 8 servings
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 323
- Calories from fat: 15%
- Protein: 13g
- Fat: 5.5g
- Saturated fat: 0.8g
- Carbohydrate: 54g
- Fiber: 2.2g
- Sodium: 46mg
- Cholesterol: 0.0mg
Ingredients
- 3 cups couscous
- 3 tablespoons olive oil
- 1 quart boiling fat-skimmed chicken broth
- 1/4 cup lemon juice
Preparation
- 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.
Fluffy Couscous Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Sunset
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