adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon-Couscous Skillet Supper
0 Likes
Prep Time:
10 minutes
Total Time:
25 minutes
Quick Mediterranean dinner: Citrus-infused couscous and bean skillet in 25 minutes!
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14 1/2 ounces) ready-to-serve vegetable broth
  • 1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
  • 1 cup frozen baby lima beans
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon lemon pepper seasoning salt
  • 1 cup uncooked couscous
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon grated lemon peel
Instructions:
  • In a heated 10-inch skillet, sauté onion and garlic in oil over medium-high heat for 3 to 5 minutes, stirring occasionally, until the onion is crisp-tender.
  • Add the broth, garbanzo beans, lima beans, oregano, and seasoning salt to the pot. Bring to a boil, then lower the heat to simmer. Cover and cook for about 5 minutes, or until the lima beans are tender. Remove from heat and enjoy!
  • Combine the couscous, fresh parsley, and lemon zest. Cover and allow it to sit for 5 minutes until the liquid is absorbed. Then, use a fork to fluff up the couscous mixture.

Similar Recipes