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Lemon Basil Couscous
Contributed by: Melinda
Check the instructions on your couscous package for liquid to dry proportions. Most use 2-1, but some are different. Also check to see whether you need to
cook your couscous in the liquid or if it is truly instant. Technically couscous is a type of pasta.
1 cup couscous
2 cups vegetable broth
1/2 medium red onion, minced
1 lemon
Handful fresh Basil chiffonade
Salt & Pepper
Olive Oil
- Place minced onion and vegetable broth in a saucepan and bring to a boil
- Place instant couscous in a serving dish
- When broth has boiled, pour over couscous and cover with plastic wrap
- Let stand about 5 minutes, then remove cover and fluff with a fork
- Add the juice of 1 lemon, salt & Pepper, basil chiffonade and olive oil to taste
- Serve warm or at lightly chilled
Questions about this recipe?
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