Lemon Couscous
Servings: 4 servings (3 cups total)
Calories: 317cal
Equipment
Ingredients
- ½ cup lemon juice about 2 1/2 lemons worth
- 1 Tablespoon honey
- ½ teaspoon salt
- ½ teaspoon brown sugar
- 2 cups vegetable broth
- 8.8 ounces pearl couscous 1 bag, or about 1 1/2 cups
- 2 Tablespoons fresh basil sliced
- ⅓ cup slivered almonds
Instructions
- Add broth to saucepan and bring to a boil over medium-high heat.
- Meanwhile, in a medium bowl combine lemon juice, honey, salt, and brown sugar. Set aside.
- Add couscous to boiling broth, turn heat down to medium. Allow to cook uncovered, stirring occasionally, for approximately 3 minutes.
- Turn heat off and cover saucepan. Allow to sit undisturbed for 2 minutes. Drain couscous but do not rinse.
- Place hot couscous in a large mixing bowl. Add lemon juice mixture, almonds, and basil. Gently stir the mixture to combine well. Serve hot.
Notes
- If you spray your measuring spoon with cooking spray first before adding your honey, the honey will slide right out.
- You will need about 2 1/2 lemons to get 1/2 cup of juice. Grab 3-4 to be on the safe side as the quantity of juice in each individual lemon can vary.
Nutrition
Serving: 1serving (3/4 cup) | Calories: 317cal | Carbohydrates: 59g | Protein: 10g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 768mg | Potassium: 207mg | Fiber: 4g | Sugar: 7g | Vitamin A: 305IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 1mg
