Video:How to Make Lemon Couscouswith Charlyn Keating Chisholm
As a side or as the main dish, lemon couscous is a tasty recipe that's easy to make and very rewarding. Here, learn how to make lemon couscous.See Transcript
Transcript:How to Make Lemon CouscousHi, I'm Charlyn Keating with About.com, and today I'm going to show you how to combine couscous with the aromatic flavor of lemon.
Instructions for Lemon CouscousFor this recipe you'll need:
- Two cups of instant couscous
- One lemon
- And thirty-two ounces of low sodium chicken broth
Ingredients for Lemon CouscousYou'll need both the juice and the zest from the lemon. Let me show you a trick a barista once taught me. Slice both ends off the lemon and cut it into quarters. Stand each lemon quarter on its end and carefully slice the white part of the lemon off. Once you've done this, you can easily pop the seeds out with the tip of your knife. And as a bonus, when you squeeze that lemon wedge, the juice is going to go into the bowl, and not all over your walls.
You're also going to need the zest of the lemon for this recipe. Wash the rind of the lemon and scrape off about a teaspoon of the yellow part. If you don't have a lemon zester, just use a potato peeler. Remember, you only want the yellow part, not the bitter white stuff under it.
Pour the chicken broth into a large saucepan. Squeeze the lemon quarters into the pot and add the lemon zest. Heat this on high until it comes to a boil. While you're waiting, put the dry couscous in a bowl and mix in a half a teaspoon of salt. Once the chicken broth is boiling, pour it carefully into the couscous and cover it with a tight-fitting lid. Let it sit for at least five minutes until all the broth is absorbed. Once it's ready, fluff it up and serve it immediately. You may not have to call anyone to the table...it smells so good they'll all be asking for it.
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