Confetti Couscous

Recipe courtesy Family Circle Magazine

Show: Good Food Fast with Family CircleEpisode: Cook's Relief

Recipe categories: Couscous, Rice, Grains, Nuts, Peas,
more
- Cuisine : American
- Technique : Baking
- Occasion : 4th of July , Holiday
- Season : Fall , Spring , Summer , Winter
- Cookware Used : Saucepan

recipe
ratings & reviews(3)

Rated 4 stars out of 5

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Total Time:: 12 min
Prep: 5 min
Cook: 7 min

Yield:: 6 servings (7 cups)

Level:: Easy

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Ingredients

1 (14-ounce) can nonfat chicken broth
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 box (10 ounces) plain couscous
1 jar (4 ounces) chopped pimentos, drained
1 box (10 ounces) frozen peas, thawed
1/2 cup slivered almonds, toasted

Directions

Bring chicken broth, lemon rind, lemon juice and salt to boiling in medium-size saucepan. Stir in couscous. Remove from heat. Let stand 5 minutes for couscous to absorb liquid. Fluff with fork.

Combine couscous, pimento, peas and almonds in large serving bowl.

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Newest Ratings and Reviews

Read all 3 reviews

By amccord_6775466

Nashville, TN

on March 04, 2007
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A very refreshing side dish. We liked the addition of pimento. Will make this simple but enjoyable, colorful dish again.

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By satin_sandals_5...

Coralville, IA

on March 11, 2005
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I love how easy and colorful this dish is--but I made a few changes. I used vegetable broth instead of chicken broth and jarred, roasted red peppers instead of the pimentos. I also added extra lemon juice and rind. This isn't haute cuisine by a long shot, but it is a great, fast, colorful side dish.

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By kristi_lyn99_14...

Garden City, NY

on March 01, 2005
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I made this for a side dish last night and my boyfriend LOVED it! I used roasted red peppers instead of pimentos and it was GREAT! It also makes a great couscous salad the next day to go along with a sandwich. I love it!

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