The Zesty Season

Lemons abound!

Not only are they in my CSA basket, all over the farmer’s market, but friends are giving us lemons from their trees.

So, that means nightly lemon-honey tea (juice of one lemon, honey, and hot water), lemon squares (Mark Bittman’s recipe), candied lemon peel (recipe to be posted at a future date) and lots of  Couscous with Cilantro and Lemon Juice. I riffed off the recipe from here and used large couscous upon the suggestion of my sister-in-law. It turned out great – and used a surprisingly amount of cilantro, which I always seem to have lurking in the bottom in one of my veggie drawers. Bella liked it, and so did the wee Murdy. (Husband’s an easy sell – he likes everything I make, so…)

The flavors were bold. It went great with roasted chicken.

Couscous with Cilantro and Lemon

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced (I used 4 cloves or more)
  • 1/2 teaspoon turmeric (I used curry powder – a heaping tsp)
  • 1 2/3 cups water
  • 1 teaspoon finely grated lemon peel (I used more – an entire lemon)
  • 1/2 teaspoon coarse kosher salt
  • 1 1/2 cups plain couscous (I used large pearl, the Israeli kind from TJs)
  • 1/4 cup chopped fresh cilantro (I used way more – almost an entire bunch)
  • 2 tablespoons fresh lemon juice (again, MORE – a whole large lemon)

1. Heat oil in medium saucepan over medium high heat. Add garlic and turmeric; stir 1 minute.

2. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil.

3. Stir in couscous. Cover and simmer according to box – about 15 minutes.

4. When all the water is absorbed, fluff with fork; mix in cilantro and lemon juice.

5. Season with pepper and additional coarse salt, if desired.

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