Lemon Couscous With Peas and Carrots

READY IN: 17mins
Recipe by noway

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

Top Review by COOKGIRl

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.

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.

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