Easter Brunch Culinary Guide: Herb and Lemon Infused Couscous
Prepare for a flavorful dish or side with our Herb and Lemon Couscous recipe, a creation by a culinary artist from Laval, France. This recipe serves six people and takes minimal effort to prepare.
Ingredients
- 2 cups of couscous
- 3 cups of chicken or vegetable broth
- The juice from a lemon
- 4 tablespoons of freshly chopped basil, thyme, or parsley
- 3 tablespoons of lemon olive oil or extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Rinse the couscous under cold water until the water runs clear.
- Over medium heat, bring the broth to a boil.
- Add the couscous to the boiling broth.
- Stir in your chosen fresh herb (basil, thyme, or parsley).
- Add the juice from a lemon to the couscous.
- Season with salt and pepper to taste.
- After 10 minutes, add 3 tablespoons of lemon olive oil or extra virgin olive oil.
- Cover and remove from heat. Let it sit for 10 minutes.
If desired, top with grilled salmon or chicken to make it a main dish. Each serving of this delicious dish contains approximately 300 calories. Enjoy!
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