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Lemony Spring Couscous
A Fast, Easy, Fresh recipe from Bon Appetit.Ingredients:
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)
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
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