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Lemon Couscous

Lemon Couscous

Notes: Preserved lemons are available in gourmet food stores. If you can't find them, use 2 teaspoons grated lemon peel and 3 tablespoons lemon juice.

This recipe goes with Lamb Shanks with Olives and Capers

Sunset FEBRUARY 2002

  • Yield: Makes 6 servings

Ingredients

  • 2 cups fat-skimmed chicken broth
  • 1 package (12 oz.) couscous
  • Half of a preserved lemon, finely chopped (see notes)

Preparation

In a 1 1/2- to 2-quart pan over high heat, bring broth to a boil. Stir in couscous and preserved lemon. Cover, remove from heat, and let stand 5 minutes. Fluff couscous with a fork and serve.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 1.6%
  • Protein: 9.9g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 45g
  • Fiber: 1.9g
  • Sodium: 224mg
  • Cholesterol: 0.0mg
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Lemon Couscous Recipe

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