Dressed up with two kinds of nuts and a splash of lemon juice, my couscous pasta is on the table in less than half an hour. Sometimes I stir in a little chopped parsley after cooking.—Marie McConnell, Shelbyville, Illinois
- 1/4 cup pine nuts
- 1/4 cup sliced almonds
- 1-3/4 cups chicken stock
- 3 tablespoons lemon juice
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (10 ounces) couscous
- In a dry large saucepan, toast pine nuts and almonds over medium heat 4-5 minutes or until lightly browned, stirring frequently. Remove from pan.
- In same pan, combine chicken stock, lemon juice, butter, salt and pepper; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Stir in nuts. Yield: 6 servings.
Originally published as Lemony Couscous with Toasted Nuts in Taste of Home Christmas Annual Annual 2014
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Reviewed Nov. 17, 2015
"Pretty good. I did not have any pine nuts so had to do without. I used bottled lemon juice, but I'm sure it would have been better with fresh. Served with grilled chicken and roasted mixed veggies. Yum!"