Couscous with Tomato, Scallions, and Lemon
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6
Ingredients
1 ½ cups plain couscous 1 medium onion, chopped fine4 teaspoons extra virgin olive oil Salt 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 teaspoon grated lemon zest ⅛ teaspoon cayenne pepper 2 cups water ¾ cup low-sodium chicken broth 1 ½ teaspoons fresh lemon juice 1 medium tomato, halved, cored, seeded, and diced small (about ½ cup)2 scallions, sliced thinGround black pepper
Before You Begin
For the fluffiest texture, use a large fork to fluff the grains; a spoon or spatula can destroy the light texture. Do not use Israeli couscous for this recipe, as its larger size requires a different cooking method.
This recipe was published in our cookbook The Best Light Recipes.
Instructions
- Toast the couscous in a medium saucepan over medium-high heat, stirring frequently, until some grains are just beginning to brown, about 3 minutes. Transfer the grains to a large bowl; set aside.
- Combine the onion, 1 teaspoon of the oil, and 1/2 teaspoon salt in the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic, lemon zest, and cayenne, and cook until fragrant, about 30 seconds. Stir in the water and broth and bring to a boil.
- Stir the boiling liquid into the couscous, cover the bowl tightly with plastic wrap, and let sit until the grains are tender, about 12 minutes. Uncover and fluff the grains with a fork. Stir in the remaining 3 teaspoons oil, lemon juice, tomato, and scallions, and season with salt and pepper to taste.
Yield
Serves 6Ingredients
1 ½ cups plain couscous
1 medium onion, chopped fine
4 teaspoons extra virgin olive oil
Salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon grated lemon zest
⅛ teaspoon cayenne pepper
2 cups water
¾ cup low-sodium chicken broth
1 ½ teaspoons fresh lemon juice
1 medium tomato, halved, cored, seeded, and diced small (about ½ cup)
2 scallions, sliced thin
Ground black pepper
Ingredients
1 ½ cups plain couscous
1 medium onion, chopped fine
4 teaspoons extra virgin olive oil
Salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon grated lemon zest
⅛ teaspoon cayenne pepper
2 cups water
¾ cup low-sodium chicken broth
1 ½ teaspoons fresh lemon juice
1 medium tomato, halved, cored, seeded, and diced small (about ½ cup)
2 scallions, sliced thin
Ground black pepper
Ingredients
1 ½ cups plain couscous
1 medium onion, chopped fine
4 teaspoons extra virgin olive oil
Salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon grated lemon zest
⅛ teaspoon cayenne pepper
2 cups water
¾ cup low-sodium chicken broth
1 ½ teaspoons fresh lemon juice
1 medium tomato, halved, cored, seeded, and diced small (about ½ cup)
2 scallions, sliced thin
Ground black pepper
Before You Begin
For the fluffiest texture, use a large fork to fluff the grains; a spoon or spatula can destroy the light texture. Do not use Israeli couscous for this recipe, as its larger size requires a different cooking method.
This recipe was published in our cookbook The Best Light Recipes.
Instructions
- Toast the couscous in a medium saucepan over medium-high heat, stirring frequently, until some grains are just beginning to brown, about 3 minutes. Transfer the grains to a large bowl; set aside.
- Combine the onion, 1 teaspoon of the oil, and 1/2 teaspoon salt in the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic, lemon zest, and cayenne, and cook until fragrant, about 30 seconds. Stir in the water and broth and bring to a boil.
- Stir the boiling liquid into the couscous, cover the bowl tightly with plastic wrap, and let sit until the grains are tender, about 12 minutes. Uncover and fluff the grains with a fork. Stir in the remaining 3 teaspoons oil, lemon juice, tomato, and scallions, and season with salt and pepper to taste.
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