Lemon Couscous with Arugula from Awesome on 20

Lemon Couscous with Arugula

Lemon Couscous with Arugula from Awesome on 20

This crazy idea I had to learn to like vegetables is pretty much a miserable failure. Every time someone suggests their favorite veggie dish, it just sounds sorta gross. I can’t get into it. Veggies, in my opinion, are not awesome. I’m a terrible person.

Lemon Couscous with Arugula from Awesome on 20

This month, I tried adding some fresh arugula to some bright, lemony couscous. It was actually Nigella’s idea. If you’re into leafy greens, this is an excellent, super simple side dish that would probably go great with any of those lean proteins skinny people are always talking about. The peppery arugula contrasts quite nicely with the bright lemon, and couscous is always awesome. If I didn’t feel like I was chewing on grass, I probably would have really loved this dish.

I hate being a picky eater. I also hate how disappointing most healthy food is. And then I hate myself for being so spoiled and always demanding instant gratification. Being human is tricky. All these feelings. . . I think I need a doughnut. 

Lemon Couscous with Arugula from Awesome on 20

Anyway, you should totally make this lemon couscous with arugula because it’s quick, easy, tasty, and doesn’t contain bacon, which I guess is sometimes a good thing. I made mine with chicken stock, but if you use vegetable stock, it’s vegetarian friendly. Go. Eat. Love.

Lemon Couscous with Arugula
Serves 4
A quick and light side dish that goes with everything.
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 400 ml (1-1/2 cups) chicken or vegetable stock
  2. 1-1/2 tablespoons olive oil
  3. 250 grams couscous
  4. Zest and juice of half a lemon
  5. 1 green onion, sliced thin
  6. 50 grams arugula leaves
  7. Salt and pepper to taste
Instructions
  1. In a small sauce pan, bring stock to a boil
  2. While the stock is heating, put olive oil in a medium sauce pan over medium heat. Add the couscous and stir it in the oil for about two minutes to get it a bit toasty.
  3. Pour the boiling stock into the couscous and stir to combine. Once the liquid is mostly absorbed, turn the heat off and put a lid on the pan. Let stand for 10 minutes.
  4. Transfer the couscous to a mixing bowl and stir and scrape with a fork to break up the lumps. Add lemon zest and juice, green onion, and salt and pepper. Finally, stir in the arugula. Serve with your favorite skinny people food.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
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