Monday, May 12, 2008

LEMON COUSCOUS WITH PEAS AND CARROTS

Couscous Recipe - LEMON COUSCOUS WITH PEAS AND CARROTS

This colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor.

6 SERVINGS

1½ cups low-salt chicken broth

¼ cup water 2 carrots (about 8 ounces), minced

1 cup purchased shelled fresh peas or frozen green peas

1 ¼cups plain couscous 3 tablespoons fresh lemon juice

1½tablespoons grated lemon peel

1½tablespoons butter

Bring broth and ¼ cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel, and butter; stir until melted and smooth. Remove from heat, cover, and let stand 5 minutes. Fluff with fork. Season to taste with salt and pepper and serve.

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