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Fluffy Couscous





Yields
Makes 9 cups; 6 to 8 servings

Notes: Heidi Krahling coats couscous with olive oil before cooking, then adds liquid; this keeps grains separate, producing a fluffier texture. Start the couscous about 10 minutes before lamb stew is done.

 3 cups couscous
 3 tablespoons olive oil
 1 quart boiling fat-skimmed chicken broth
 1/4 cup lemon juice
1

In a large bowl, mix 3 cups couscous and 3 tablespoons olive oil. Add 1 quart boiling fat-skimmed chicken broth and stir gently; cover tightly and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Add 1/4 cup lemon juice and salt and pepper to taste; mix and fluff with a large spoon or fork.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories323
% Daily Value *
Total Fat 5.5g8%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 46mg2%
Total Carbohydrate 54g20%

Dietary Fiber 2.2g8%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.