LEMON COUSCOUS RECIPE
This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.
Provided by Jaclyn
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium saucepan over medium-low heat.
- Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
- Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
- Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
- Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.
Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
LEMON COUSCOUS WITH VEGETABLE MOROCCAN CURRY
When you are bored of having rice and pasta based dishes, reach out for a packet of couscous. One of the staple foods of North African regions like Morocco, couscous is nothing but tiny granules made of durum wheat. Cooked properly, it is light and fluffy and quite nice on the palate. Here, we have cooked the couscous with lemon juice and rind, which give it a refreshingly tangy flavour, and served it with an exciting Vegetable Moroccan Curry. Several juicy veggies and boiled chickpeas are cooked with tomato puree and an assortment of spice powders, to get a brilliantly-flavoured Moroccan curry. This curry, however, is a little dry, so prepare it only some time before serving and not too much in advance. If you still feel it is dry, add a little water. Garnish the Lemon Couscous with Vegetable Moroccan Curry with parsley to get a truly authentic aroma.
Provided by Tarla Dalal
Categories One Dish Vegetarian Meals Non-stick Pan
Time 55m
Yield 3
Number Of Ingredients 22
Steps:
- MethodCombine ¾ cup of water, lemon juice, lemon rind and salt in a deep non-stick pan and bring it to boil.Add the cous cous, mix well and cover it with a lid and cook on a medium flame for 4 minutes, while stirring it occasionally using a fork. Keep aside.Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 5 minutes or till it is golden brown in colour.Add the cumin seeds powder, dry ginger powder, turmeric powder, cinnamon powder, black pepper powder, tomato purée and salt, mix well and cook on a medium flame for 1 minute, while stirring it continuously.Add the vegetable stock, zucchini, pumpkin, potatoes, tomatoes, carrot, boiled chick peas and raisins, mix well, cover it with a lid and cook on a medium flame for 15 minutes, while stirring occasionally.Place a portion of cous cous on a serving plate, and pour a portion of vegetable over it and garnish with parsley.Serve immediately.
Nutrition Facts :
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