Couscous with Cilantro & Melted Scallions
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.
To learn more, read the article:
Matching Flavors and Methods with Salmon
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):
From Fine Cooking 57
, pp. 41
May 1, 2003