Middle Eastern Couscous

This couscous would make an excellent accompaniment to Lamb.

Makes 6 Servings

1 ½ cups water
2 Tbsp. butter
1 Tbsp fresh lemon juice
1 tsp. salt
1 ½ cups couscous
½ cup green peas, blanched if fresh or thawed if frozen
1/3 cup dried apricots, diced
1/3 cup raisins, soaked in hot water if dried out
¼ cup sliced unblanched almonds, toasted**
¼ cup chopped cilantro
2 Tbsp. lemon rind

Bring water, butter, lemon juice & salt to a boil. Remove from the heat. Add couscous & peas; cover and let steam for 5 minutes. Fluff with a fork. Toss with remaining ingredients & serve.

**If you would like to see how to toast almonds, please go to Toasting Nuts.

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