8 Reviews

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.

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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.

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magpie diner February 27, 2011

Lovely... made for ZWT 6

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BakinBaby June 16, 2010

yummy made this for lunch for DS and he loved it. I used organic frozen veggies with peas, carrots, green beans and corn. Made for ZWT 6 by fellow Looney Spoon :)

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Jamilahs_Kitchen June 16, 2010

Terrific couscous! We loved the lemony flavour of this couscous, it was just right, not overpwering. Terrific recipes! Made for ZWT 6 :)

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~Leslie~ June 14, 2010

Love this couscous! I made it for ZWT #6 and I'm a Quisine Queen!!! Nice subtle lemon flavor that paired well with "Green Beans With Yogurt and Dill". Thanks for posting it.

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CaliforniaJan June 12, 2010

Yum YUM! Loved this, and now I will do this all the time. I added a bit of excess mushrooms I had, (actually the mushrooms thought they would love to join the peas and carrots - so jumped into the pot) and this was a perfect taste of goodness on a fork. Loved the lemon!! Great recipe dear Wallaces!! Made for ZWT 6 Zee Zesties

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Andi of Longmeadow Farm June 09, 2010
Lemon Couscous With Peas and Carrots