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Arugula and Lemon Couscous Recipe

Arugula and Lemon Couscous

Arugula and Lemon Couscous

Arugula and Lemon Couscous

Arugula and Lemon Couscous Recipe

Ingredients

  1. 3 1/3 cups chicken or vegetable broth
  2. 3 tablespoons garlic flavored oil
  3. 2 3/4 cups couscous
  4. Zest and juice of 1 lemon
  5. 4 scallions
  6. 4 ounces (about 3 cups) arugula
  7. Salt and pepper, to taste

Directions

  1. Heat the broth until boiling.
  2. Heat the oil in a medium saucepan that comes with a lid, then add the couscous and fry, stirring all the time, for about 2-3 minutes.
  3. Pour in the hot broth, still stirring, and keep stirring over a very gentle heat until the stock is absorbed into the couscous, about 5 minutes.
  4. Turn off the heat, leaving the pan where it is, with a tight-fitting lid, for another 10 minutes.
  5. Fork through the couscous, turning it out into a big bowl. Keep working the couscous with the fork to make it lump-free. Sprinkle in the lemon zest and juice, sliced scallions, salt, and pepper to taste, before adding the arugula leaves and tossing carefully to mix.

Serves 4-6.

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