My Recipe Box

Couscous with Cilantro & Melted Scallions

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Serves six.

This quick side dish can be put together in a matter of minutes. I keep a bunch of scallions in the vegetable bin at all times to add to mashed potatoes, couscous, and salads.

  • 1/4 cup unsalted butter
  • 1 bunch scallions (whites and 2 inches of greens), minced (about 1/2 cup)
  • 1/3 cup finely chopped fresh cilantro
  • 10-oz. (1-1/2 cups, or 1 box) couscous
  • 3 cups homemade or low-salt canned chicken broth
  • Kosher salt and freshly ground black pepper
  • Juice of 1/2 lemon or lime

Melt the butter in a medium saucepan over low heat, add the scallions, and cook, covered, until tender, about 8 minutes. Add the cilantro, couscous, broth, 1/2 tsp. salt, and pepper to taste. Stir, bring to a boil over high heat, cover, and remove from the heat. Set aside for 5 minutes. Fluff the couscous with a fork. Taste for salt, add a large grinding of pepper, and season with some of the lemon or lime juice.

nutrition information (per serving):
Calories (kcal): 260; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 5; Protein (g): protein g 8; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 38; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 270; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 3;

This recipe is really great, simple to make and easy to change up with fantastic results. I have made it as it is here, and tonight changed it up by substituting orange juice for lemon, and added a finely shredded carrot. It was delicious. Next time, I will add some toasted almonds too. One word of caution - 3 cups of broth is way too much unless you like your couscous soggy. I used only 2 cups of broth and it turned out perfect. Perhaps it is the brand of couscous I use, but proceed with caution on the liquids.

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