Vegetarian

Lemon Dill Couscous takes 30 minutes to prepare.

Lemon Dill Couscous takes 5 minutes to cook.

Lemon Dill Couscous makes 10 servings.

The ingredients for Lemon Dill Couscous are:

1.5c couscous
2c vegetable broth
1t salt
pepper

juice of 3 lemons, about 1c with zest
4t sugar

2c chickpeas (one can) drained and rinsed
1/2c slivered almonds, toasted
1 sweet bell pepper chopped
1 bunch scallions chopped

2T dried oregano (more if using fresh)
4T fresh basil
1c fresh chopped dill
1/4-1/3c fresh chopped parsley
3T olive oil

Here is how you make Lemon Dill Couscous:

Add salt & pepper to vegetable broth in a medium pot. Bring broth just to a boil, remove from heat & add couscous. Cover & set aside.Toast slivered almonds in a dry pan over low heat, stirring frequently. Set aside when browned.Chop pepper, scallions, fresh dill, fresh basil & parsley. Add to couscous when it has cooled (a bigger dish will be necessary). Add a rinsed, drained can of chickpeas, the almonds & all remaining spices except sugar.Zest and squeeze about a cup of lemon juice (about 3 lemons) and add the sugar. once the sugar is dissolved, add to the couscous. Add the olive oil and stir well. Yum!Salt can be omitted and low sodium broth used if needed.

The nutritional information for Lemon Dill Couscous is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 242.2

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 569.8 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 4.7 g
• Protein: 7.3 g