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Receta Lemon Dill Couscous

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Choose quantities according to number of people being served - based on box directions.
Couscous cooked in vegetable broth, bell peppers, toasted slivered almonds and chickpeas with as many fresh spices as you care to chop. Topped with a little olive oil and a lot of fresh lemon juice

Tiempo de Prep:
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Raciónes: 1
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Ingredientes

Cost per recipe $1.86 view details

Direcciones

  1. Bring broth just to a boil, remove from heat & add couscous. Cover & set aside.
  2. Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned.
  3. Chop pepper, scallions, fresh dill, fresh basil & parsley. Add to couscous when it has cooled (a bigger dish will be necessary). Add a rinsed, drained can of chickpeas, the almonds & all remaining spices except sugar.
  4. Squeeze about a cup of lemon juice (about 3 lemons) and add the sugar. once the sugar is dissolved, add to the couscous. Add the olive oil and stir well. Yum! [I don't use sugar.]
  5. Salt can be omitted and low sodium broth used if needed.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 231g
Calories 839  
Calories from Fat 809 96%
Total Fat 92.09g 115%
Saturated Fat 58.13g 233%
Trans Fat 0.0g  
Cholesterol 243mg 81%
Sodium 656mg 27%
Potassium 250mg 7%
Total Carbs 6.28g 2%
Dietary Fiber 2.1g 7%
Sugars 2.91g 2%
Protein 2.2g 4%
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