Lemon Dill Couscous Recipe
Lemon Dill Couscous Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Mary Jo Welch adds a touch of lemon and a hint of dill to dress up her couscous with flavorful results! The Brandon, Manitoba cook enjoys serving this as a low-fat side to most any full-flavored meat entree.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 3/4 cup uncooked plain couscous
  • 3-1/4 teaspoons lemon juice
  • 1/4 to 1/2 teaspoon dill weed

Directions

Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 2 servings.
Editor’s Note: This recipe was tested with Near East plain couscous.
Originally published as Lemon Dill Couscous in Simple & Delicious September/October 2007, p31

Nutritional Facts

1 cup: 249 calories, 1g fat (0 saturated fat), 0 cholesterol, 302mg sodium, 53g carbohydrate (2g sugars, 3g fiber), 10g protein.

  • 3/4 cup uncooked plain couscous
  • 3-1/4 teaspoons lemon juice
  • 1/4 to 1/2 teaspoon dill weed
  1. Follow couscous package directions for 2 servings, adding salt to the water and omitting the oil or butter from the first step. Stir in the couscous, lemon juice and dill. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 2 servings.
Editor’s Note: This recipe was tested with Near East plain couscous.
Originally published as Lemon Dill Couscous in Simple & Delicious September/October 2007, p31

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