Lemons abound!<\/p>\n
Not only are they in my CSA basket, all over the farmer’s market, but friends are giving us lemons from their trees.<\/p>\n
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\u00c2\u00a0 Couscous with Cilantro and Lemon Juice<\/a>. I riffed off the recipe from epicurious.com here<\/a> 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…)<\/p>\n The flavors were bold. It went great with roasted chicken.<\/p>\n Couscous with Cilantro and Lemon<\/strong><\/p>\n 1. Heat oil in medium saucepan over medium high heat. Add garlic and turmeric; stir 1 minute.<\/p>\n 2. Add 1 2\/3 cups water, lemon peel, and 1\/2 teaspoon coarse salt; bring to boil.<\/p>\n 3. Stir in couscous. Cover and simmer according to box – about 15 minutes.<\/p>\n 4. When all the water is absorbed, fluff with fork; mix in cilantro and lemon juice.<\/p>\n 5. Season with pepper and additional coarse salt, if desired.<\/p>\n 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 … Continue reading \n