Lemons are valuable in oh so many ways in the kitchen. They bring freshness in their look and in flavor. To me, nothing says “Fresh” more than a bowl of beautiful lemons as a center piece on the table. Nothing says “Fresh” more than the slight tang that lemons bring to both savory and baked products. They make your “tongue dance” as Kai and I always refer to it.
This Lemon Couscous is a light, refreshing and healthy side dish as a substitute to pasta or rice. Its flavors are present, yet subtle, and the dish goes amazingly well served with Greek Meatballs.
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 tbsp. unsalted butter
- 1/2 tsp. kosher salt
- 3/4 cup dry pearl couscous
- Bring the broth, lemon juice, butter, and salt to a boil in a saucepan.
- Stir in the couscous, reduce the heat to medium-low, cover, and cook until al dente, about 9 minutes.
Makes: 2 cups
Time: 10 minutes
(Recipe by: Cuisine Tonight – Fresh & Fabulous)