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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish, notes Marla Stewart of Amity, Arkansas. I've even stirred in pineapple chunks and cooked chicken for a great lunch. Ingredients:
1 can (14-1/2 ounces) chicken or vegetable broth |
2 tablespoons water |
2 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
1 package (10 ounces) couscous |
2 cups frozen peas, thawed |
1/2 cup slivered almonds, toasted |
1 jar (4 ounces) diced pimientos, drained |
Directions:
1. In a large saucepan, bring the broth, water, lemon juice, peel and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos. Yield: 6 servings.
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