This is a print preview of "Lemon Dill Couscous" recipe.

Lemon Dill Couscous Recipe
by Linda Gee

Lemon Dill Couscous

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

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 1

Goes Well With: Seafood, & chicken

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.