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June 13, 2013 / Chris Blum

Lemon Couscous

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I love couscous, the fact that it takes minutes to cook makes it a weeknight staple. This dish is great with fish or chicken.

Ingredients:
1 1/2 c water
zest from 1 lemon
1/2 tsp dried thyme
1 c couscous
1/2 c parsley, minced
1 TBSP olive oil
fresh lemon juice to taste

In a small heavy saucepan bring the water to a boil, stir in the zest, the thyme, and the couscous, and remove the pan from the heat. Let the mixture stand, covered, for 5 minutes, fluff it with a fork, and stir in the parsley, the oil, the lemon juice, and salt and pepper to taste.

Serves 6 – 8.

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