Recipe information
Yield
6 Servings
Ingredients
1
1/2 cup canned low-salt chicken broth
1
/4 cup water
2
carrots (about 8 ounces), minced
1
cup purchased shelled fresh peas or frozen green peas
1
1/4 cups plain couscous
3
tablespoons fresh lemon juice
1
1/2 tablespoons grated lemon peel
1
1/2 tablespoons butter
Need to make a substitution?
Preparation
Step 1
Bring broth and 1/4 cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel and butter; stir until melted and smooth. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Season with salt and pepper; serve.