Lemon Couscous With Peas and Carrots

Total Time
Prep 5 mins
Cook 12 mins

Posted for ZWT6: Middle East. Adapted from Bon Appetit.

Ingredients Nutrition


  1. Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
  2. Add carrots and cook 2 minutes.
  3. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute.
  4. Add couscous; cook 30 seconds, stirring often.
  5. Add lemon juice, lemon peel and butter; stir until melted and smooth.
  6. Remove from heat, cover and let stand 5 minutes.
  7. Fluff with fork.
  8. Season with salt and pepper.
Most Helpful

Because I used Israeli couscous, I had to adjust cooking directions. First I brought the broth to the boil, added the Israeli couscous, butter, carrots and peas. Covered and simmered 10-12 minutes until broth evaporated. Stirred in the lemon juice and peel. Easy, delicious and we'll be making this again very soon. Reviewed ZWT 6.

COOKGIRl June 14, 2010

Nice quick dish. I had to replace some of the couscous with bulghur, I didn't realize I was running so short on couscous. That sub worked out fine, I just used about 1 cup of grain overall instead of 1 1/4. I used veggie broth and Earth Balance instead of butter. It was nice and light and would be a great accompaniment to so many things. I served it for lunch over a bed of lightly sauteed spinach, garlic & almonds.

magpie diner February 27, 2011