Lemon Couscous With Peas And Carrots Food

LEMON COUSCOUS

Lemon Couscous image

This is light and fresh and accompanies fish (i.e. habanero-lime butter grilled salmon) and chicken well. It is a refreshing change to the rice or potato side dish, and everyone always loves it.

Provided by redveeder

Categories Side Dish

Time 15m

Yield 3

Number Of Ingredients 9

Ingredients

1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon butter
¼ teaspoon salt
⅔ cup couscous
1 (2 ounce) jar sliced pimento peppers, drained
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.2 g, Cholesterol 11.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 549.4 mg, Sugar 1.4 g

COUSCOUS WITH PEAS AND MINT

Couscous with Peas and Mint image

Steam frozen peas with the couscous to make this quick side dish even quicker.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

One 7.6-ounce box couscous
1/2 cup frozen peas, thawed
1/2 cup mint leaves, roughly chopped
2 tablespoons extra-virgin olive oil
Zest and juice from 1/2 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for garnish

Steps:

Put the couscous and peas in a large bowl and add 1 1/2 cups boiling water. Stir to combine and then cover with plastic wrap. Set aside to steam for 5 minutes.
Uncover the bowl, fluff with a fork and set aside to cool, about 10 minutes. Toss in the mint, olive oil, lemon zest and juice, 1 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper if needed. Sprinkle with red pepper flakes.

ONE POT COUSCOUS WITH SHRIMP AND PEAS

One Pot Couscous with Shrimp and Peas image

One Pot Couscous with Shrimp and Peas - A simple dish made in 30 minutes from start to finish, featuring everyday ingredients but full of incredible flavor.

Provided by Joanna Cismaru

Categories Dinner Lunch Main Course

Time 30m

Number Of Ingredients 14

Ingredients

1 pound large shrimp (peeled and deveined and tails on)
1 tablespoon olive oil
1 small onion (chopped)
3 cloves garlic (minced)
1 bell pepper (chopped)
1/4 cup raisins
1 cup couscous (uncooked)
2 cups chicken broth (low sodium)
1/2 cup peas (frozen)
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper to taste
1/4 cup pistachios (chopped)
parsley ( for ganish)

Steps:

Season shrimp with cumin, smoked paprika, salt and pepper and toss.
Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink. Remove shrimp from skillet and set aside.
Add chopped onion and bell pepper to skillet and saute until onion is translucent. Add garlic and raisins and cook for another minute.
Add couscous and chicken broth to the skillet and bring to a boil, then turn heat down. Cook couscous for about 10 minutes until all chicken broth is absorbed. Add frozen peas and cook for a couple more minutes until peas are no longer frozen.
Remove skillet from heat and add shrimp. Garnish with pistachios and parsley.

Nutrition Facts : Calories 433 kcal, Carbohydrate 51 g, Protein 35 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 928 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving