LEMON COUSCOUS WITH PEAS AND CARROTS
Make and share this Lemon Couscous With Peas and Carrots recipe from Food.com.
Provided by noway
Categories Lemon
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
- Add carrots and 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 with salt and pepper.
COUSCOUS WITH CARROTS AND RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 cups, 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
COUSCOUS WITH PEAS AND MINT
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add the frozen peas, and boil for 1 minute. Stir in the couscous and butter; turn off the heat. Cover the pan and let rest for 5 minutes.
- Add the mint and lemon juice to the couscous and fluff with a fork. Taste and season with salt and pepper, if necessary.
LEMON COUSCOUS WITH BROCCOLI
I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.
Nutrition Facts : Calories 115 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
WHOLE WHEAT COUSCOUS WITH LEMON, PEAS, AND CHIVES
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Low Fat Quick & Easy Backyard BBQ Pea Spring Healthy Low Cholesterol Chive Couscous Lemon Juice Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
- Transfer couscous to a serving bowl, garnish with almonds, and serve.
COUSCOUS WITH PEAS AND ONIONS
This is another great recipe from Moosewood. This is quick, easy and yummy. You can try it with other pasta shapes too. Add feta to the top and serve with tomatoes and balsamic vinegar.
Provided by dicentra
Categories Lactose Free
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
- Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
- Stir the couscous with a fork to fluff it.
Nutrition Facts : Calories 250.9, Fat 3.8, SaturatedFat 0.6, Sodium 301.1, Carbohydrate 45.5, Fiber 5.5, Sugar 4.9, Protein 8.3
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- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
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