Lemon Dill Couscous
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 242.2
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 569.8 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 4.7 g
- Protein: 7.3 g
View full nutritional breakdown of Lemon Dill Couscous calories by ingredient
Introduction
Excellent dinner side dish or snacky salad. I make a large batch and keep it for snacking for a week or longer. Chopping is the most time-consuming part of this recipe. Excellent dinner side dish or snacky salad. I make a large batch and keep it for snacking for a week or longer. Chopping is the most time-consuming part of this recipe.Number of Servings: 10
Ingredients
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1.5c couscous
2c vegetable broth
1t salt
pepper
juice of 3 lemons, about 1c with zest
4t sugar
2c chickpeas (one can) drained and rinsed
1/2c slivered almonds, toasted
1 sweet bell pepper chopped
1 bunch scallions chopped
2T dried oregano (more if using fresh)
4T fresh basil
1c fresh chopped dill
1/4-1/3c fresh chopped parsley
3T olive oil
Directions
Add salt & pepper to vegetable broth in a medium pot. Bring broth just to a boil, remove from heat & add couscous. Cover & set aside.
Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned.
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.
Zest and 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!
Salt can be omitted and low sodium broth used if needed.
Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned.
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.
Zest and 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!
Salt can be omitted and low sodium broth used if needed.
Member Ratings For This Recipe
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