Spring is just around the corner, I believe. At least, I am desperately hoping spring is around the corner. In an effort to move it along, I decided to make some yellow food. Makes sense, doesn’t it?
I love lemon and cilantro and when I saw a recipe for lemon couscous with cilantro in a back issue of Bon Appetit, I just had to try it. I made mine a little more lemony and a little more cilantroey because that’s just the way I roll!
2 T olive oil
2 garlic cloves, minced
1/2 t tumeric
1 2/3 cups water
2 t grated lemon peel
1/2 t Kosher salt
1 1/2 cups plain couscous
1/2 cup chopped fresh cilantro
2 T fresh lemon juice
Heat the oil in a skillet and add the garlic and tumeric . Stir for one minute and then add the lemon peel.
and water and bring the mixture to a boil
remove from heat, add couscous, cover and let sit for about five minutes or until the liquid is absorbed.
Mix in cilantro, fresh lemon juice and salt