CRANBERRY- AND LEMON-SPIKED COUSCOUS
Makes 8 (1/2-cup) servings.
• 1 large lemon
• 1 (14 oz.) can reduced-sodium, fat-free chicken broth
• 1 tbsp. butter
• 2/3 c. dried cranberries
• 1/2 c. chopped pecans
• 1 (10 oz.) box plain couscous
CRANBERRY- AND LEMON-SPIKED COUSCOUS
December 24, 2008 at 8:28PM
• Salt, to taste
Directions
Using a zester or fine grater, zest the lemon until you have about 1 teaspoon, and then set the zest aside.
Cut the lemon in half and squeeze the juice from each half into a 2-quart sauce pan with a lid. Add the broth and butter to the saucepan and place it over medium-high heat. Add the cranberries and cover the pan. Bring it to a boil.
Meanwhile, place the pecans on a microwave-safe plate and microwave, uncovered on high, for 1 minute to toast. Set aside.
When broth mixture boils, stir in the couscous, cover the pan and remove from the heat. Allow it to stand for 5 minutes. Uncover the couscous, fluff it with a fork and, using the fork, stir in the toasted pecans and reserved lemon zest. Salt to taste. Serve immediately.
Nutrition information per serving:
Calories233Fat7 g
Sodium128 mgCarbohydrates37 g
Saturated fat1 gProtein6 g
Cholesterol4 mg Dietary fiber3 g
about the writer
ALICIA ROSS with BEVERLY MILLS, United Features Syndicate
It’s too soon to tell how much the immigration crackdown is to blame.
