Saturday, March 01, 2008

Lemon Couscous

To go along with our Spanish-Style Shrimp, I made some lemon couscous from the March 2000 issue of Cooking Light. It wasn't particularly special and I didn't even taste much of the citrus flavor. However, couscous is always a nice complement to shrimp, and any residual citrus flavor is complementary to Spanish-style cooking. It was a good side dish for tonight but is not a make-again.

No picture since it's under a pile of shrimp. Look at the shrimp post to see a photo.

Lemon Couscous
1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.

Yield: 4 servings

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