Ingredients for Couscous With Lemon And Watercress
- Unsalted Butter
- 1/2 teaspoon salt (plus more to taste)
- Instant Couscous
- 2 cups packed watercress
- 2 scallions, thinly sliced
- Garlic Clove
- Fresh Lemon Juice
- Olive Oil
- Fresh Flat Leaf Parsley
- Fresh Ground Pepper
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How to Make Couscous With Lemon And Watercress
- In a medium saucepan, combine 1 1/2 cups of water, 2 tablespoons of butter, and 1/2 teaspoon of salt. Bring to a boil over high heat.
- Stir in 1 cup of couscous.
- Remove from heat, cover, and let stand for 5 minutes, or until the couscous is tender and the liquid is absorbed.
- Fluff the couscous with a fork.
- Stir in 2 cups of packed watercress. Cover and let stand for 10-15 minutes, or until the watercress is wilted.
- Stir in 2 scallions (thinly sliced), 2 cloves garlic (minced), 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and 1/4 cup of chopped fresh parsley.
- Season generously with salt and pepper to taste.
- Serve the couscous at room temperature or slightly chilled. Garnish with extra parsley or lemon zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
14g
Carbs
11g
