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Lemon Couscous

If you can boil water, you can make couscous--one of the quickest, easiest side dishes.

Southern Living OCTOBER 2002

  • Yield: 6 cups

Ingredients

  • 2 (5.4-ounce) packages toasted pinenut couscous mix
  • 2 cups fat-free reduced-sodium chicken broth
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 2 teaspoons butter or margarine
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup diced red bell pepper

Preparation

Remove seasoning packet from couscous package.

Combine broth, next 3 ingredients, and seasoning packet in a medium saucepan; bring to a boil over medium-high heat. Stir in couscous; cover, remove from heat, and let stand 10 minutes. Stir in parsley and bell pepper.

Note: For testing purposes only, we used Near East Toasted Pine Nut Couscous Mix.

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 15%
  • Fat: 3.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.2g
  • Carbohydrate: 42g
  • Fiber: 2.3g
  • Cholesterol: 4mg
  • Iron: 0.7mg
  • Sodium: 674mg
  • Calcium: 5mg
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Lemon Couscous recipe

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