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.

Heidi Krahling
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 9 cups; 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Insalata, San Anselmo, California

Nutrition Facts

323 calories; calories from fat 15%; protein 13g; fat 5.5g; saturated fat 0.8g; carbohydrates 54g; fiber 2.2g; sodium 46mg; cholesterol 0mg.
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