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Couscous Recipe

A Versatile Side That Takes Just 10 Minutes to Make

Sick of potatoes and pasta? Then it's time to start experimenting with couscous! This incredibly quick-cooking grain (it's done in just five minutes), which can be found in most supermarkets, is native to North Africa and consists of coarsely ground semolina wheat that's typically coated in wheat flour.

Besides being superfast to make, couscous is great because it's like chicken: you can season it virtually however you want. This recipe combines golden couscous with lemon zest, scallions, and arugula for a fresh and delicious side that pairs with everything from garbanzo beans to lamb tagine to roast fish. Ready for the uncomplicated method you'll use over and over again? Then read more.

Arugula and Lemon Couscous

From Nigella Kitchen by Nigella Lawson

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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