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.
Recommended: 84 Lemon Recipes from Tart to Sweet
- 3/4 cup uncooked plain couscous
- 3-1/4 teaspoons lemon juice
- 1/4 to 1/2 teaspoon dill weed
- 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.
Originally published as Lemon Dill Couscous in Simple & Delicious September/October 2007, p31
Reviews for Lemon Dill Couscous
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review