Lemony Spring Couscous

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DIRECTIONS

  1. Heat oil in a large, heavy saucepan over medium-high. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to boil. Add couscous; stir to blend.

  2. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season with salt and pepper.
  3. Transfer mixture to a serving bowl, garnish with toasted almonds, and serve.

KITCHEN COUNTER

Serves 4. Per serving: 210 cal, 31g carbs, 7g protein, 7g fat, 0mg chol, 200mg sodium, 6g fiber

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Julie Bawden-Davis

Julie Bawden-Davis is a bestselling journalist, blogger, speaker and novelist. Widely published, she has written 25 books and more than 4,000 articles for a wide variety of national and international publications. For many years, Julie was a columnist with the Los Angeles Times, the San Francisco Chronicle and Parade.com. In nonfiction, Julie specializes in home and garden, small business, personal finance, food, health and fitness, inspirational profiles and memoirs. She is founder and publisher of HealthyHouseplants.com and the YouTube channel Healthy Houseplants. Julie is also a prolific novelist who has penned two fiction series.