Steps to Make West African Couscous

Lemon Couscous

Could a plate of couscous warm up relations between wary north african nations?

Recipe Summary Lemon Couscous

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Ingredients | West African Couscous

1 cup chicken broth

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 tablespoon butter

¼ teaspoon salt

⅔ cup couscous

1 (2 ounce) jar sliced pimento peppers, drained

2 tablespoons toasted pine nuts

2 tablespoons chopped fresh parsley

Directions

Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.

Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Info | West African Couscous

prep: 10 mins cook: 5 mins total: 15 mins Servings: 3 Yield: 3 servings

TAG : Lemon Couscous

Side Dish,