Couscous with Fresh Cilantro and Lemon Juice |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe, developed by Jean Thiel Kelley. originally appeared in Bon Appétit, January 2010. This dish may be served hot or cold. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 teaspoon turmeric |
1 2/3 cups chicken broth |
1 teaspoon finely grated lemon peel |
1/2 teaspoon salt |
1 1/2 cups couscous, uncooked |
1/3 cup chopped fresh cilantro |
2 tablespoons fresh lemon juice |
Directions:
1. Heat oil in medium saucepan over medium high heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.
|
|