Cook it With Couscous! 9 Ways to Change Up Meal Time
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Lemony Spring Couscous
A Fast, Easy, Fresh recipe from Bon Appetit.
2 Tbsp extra-virgin olive oil
½ tsp turmeric
1 large onion, finely chopped
3 garlic cloves, minced
1½ cups vegetable stock
1¼ cups whole-wheat couscous (7.6-oz box)
2 cups frozen petite peas, thawed
½ cup minced fresh chives
Zest and juice of 1 lemon
1/3 cup sliced almonds, toasted (for garnish)
Directions: 1. Heat oil in a large, heavy saucepan over medium-high. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to boil. Add couscous; stir to blend.
2. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season with salt and pepper.
3. Transfer mixture to a serving bowl, garnish with toasted almonds, and serve. Serves 6.Per serving: 210 cal, 31g carbs, 7g protein, 7g fat, 0mg chol, 200mg sodium, 6g fiber Visit dash for more recipes, quick tips, and ideas that will save you both time and money.
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