Lemony Asparagus-Mushroom Stir-Fry
The parsley and lemon rind topping adds a fresh, bright flavor that complements the Moroccan Chicken with Almond Couscous.
Recipe by Cooking Light March 2004
The parsley and lemon rind topping adds a fresh, bright flavor that complements the Moroccan Chicken with Almond Couscous.
In a bizarre coincidence, these were exactly the veggies I had on hand when looking for something to pair with CL's Chicken Tagine with Lemons and Olives. It was delicious, a perfect complement, and a hit with my dinner guest. I did use a little more garlic and pepper (I typically double the amount of both in CL's recipes to suit our tastes).
Read MoreI enjoyed it. I made it with tofu. I would add more garlic (but I LOVE garlic) next time. I did add the lemon juice which helped I believe. I would definitely make again. Quick and easy.
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