Rosemary Lemon Couscous

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* Exported from MasterCook *

 

Rosemary Lemon Couscous

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup vegetable broth -- see notes

2 teaspoons extra-virgin olive oil

1 1/2 teaspoons fresh lemon juice -- or to taste

1/2 teaspoon finely chopped fresh rosemary leaves -- or a pinch

dried rosemary, crumbled

1/4 teaspoon salt

1/2 cup couscous

2 teaspoons minced fresh parsley leaves

 

Couscous, although it has a grainlike texture, is actually a pasta made from

finely ground semolina.

 

In a small saucepan stir together broth, oil, lemon juice, rosemary, and

salt and bring to a boil, covered. Stir in couscous and remove pan from

heat. Let mixture stand, covered, 5 minutes. Fluff couscous with a fork and

stir in parsley and pepper to taste. Serves 2 as a side dish. May be

doubled.

 

Source:

" Gourmet's Quick Kitchen ISBN 0-679-45257-5 "

 

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Per Serving (excluding unknown items): 264 Calories; 6g Fat (21.4% calories

from fat); 8g Protein; 44g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol;

881mg Sodium. Exchanges: 3 Grain(Starch); 0 Fruit; 1 1/2 Fat.

 

NOTES : Original recipe calls for chicken broth.

Nutr. Assoc. : 0 0 0 0 0 0 0