This colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 cups canned low-salt chicken broth
1/4 cup water
2 carrots (about 8 ounces), minced
1 cup purchased shelled fresh peas or frozen green peas
1 1/4 cups plain couscous
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemon peel
1 1/2 tablespoons butter
Preparation
Bring broth and 1/4 cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel and butter; stir until melted and smooth. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Season with salt and pepper; serve.
