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  • Lemon Dill Couscous

    1 vote
    Lemon Dill Couscous
    Prep time:
    Cook time:
    Servings: 1
    by Linda Gee
    15 recipes
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    Choose quantities according to number of people being served - based on box directions. Couscous cooked in vegetable broth, bell peppers, toasted slivered almonds and chickpeas with as many fresh spices as you care to chop. Topped with a little olive oil and a lot of fresh lemon juice

    Ingredients

    • Couscous
    • Vegetable or Chicken broth
    • Bell pepper, diced
    • Scallions
    • Chickpeas [or other white bean]
    • Lemon Juice
    • Slivered Almonds
    • Fresh Dill
    • Fresh Basil
    • Other Fresh Herbs as available
    • Olive Oil

    Directions

    1. Bring broth just to a boil, remove from heat & add couscous. Cover & set aside.
    2. Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned.
    3. Chop pepper, scallions, fresh dill, fresh basil & parsley. Add to couscous when it has cooled (a bigger dish will be necessary). Add a rinsed, drained can of chickpeas, the almonds & all remaining spices except sugar.
    4. Squeeze about a cup of lemon juice (about 3 lemons) and add the sugar. once the sugar is dissolved, add to the couscous. Add the olive oil and stir well. Yum! [I don't use sugar.]
    5. Salt can be omitted and low sodium broth used if needed.

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