Lemony Couscous With Spinach Food

LEMONY COUSCOUS WITH SPINACH

Steps:

• In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in broth. Heat to boiling. Stir in couscous, spinach, lemon peel and pepper. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.

LEMON SPINACH COUSCOUS

Steps:

• Bring water to a boil.
• Add couscous, butter and salt.
• Remove from heat and let stand 5 minutes.
• In a shallow pan, heat oil.
• Add spinach, lemon juice, pine nuts, and orange peel.
• Cook until spinach wilts slightly and changes color (about 1 minute).
• Remove from heat.
• Mix spinach mixture with couscous.
• Add freshly ground black pepper to taste.

LEMONY COUSCOUS

Steps:

• Heat the oil in a pan over medium heat.
• Add the onion and cook until just softened, not coloured.
• Add the green pepper and saute until it turns a bright green.
• Add the currants, lemon, roasted red pepper, couscous and stockpowder and combine well.
• Remove from heat.
• Pour over the boiling water and stir again.
• Cover and allow to stand for 3-5 minutes or until water is absorbed and couscous has swelled.
• Add the butter and stir over a very low heat for a further 2-3 minutes.
• Stir through the lemon thyme and serve at once.

SPINACH AND ONION COUSCOUS

Steps:

• In a saucepan, cook and stir onion and garlic in hot oil until tender.
• Add the broth and spinach; cook and stir frequently until the spinach thaws.
• Bring mixture to a boil and stir occasionally.
• Add in couscous; stir to combine.
• Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
• Add remaining ingredients; stir to combine.
• Serve immediately.

COUSCOUS WITH OLIVES AND LEMON

Steps:

• Cook garlic in oil in 2-3 quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1-2 minutes.
• Add water and salt and bring to boil.
• Stir in remaining ingredients, cover pan and remove from heat.
• Let stand 5 minutes.
• Fluff with fork.

LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL

Steps:

• In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.