Lemon-Couscous Skillet Supper

 

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

• 1 Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
• 2 Stir in broth, garbanzo beans, lima beans, oregano and seasoning salt. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until lima beans are tender; remove from heat.
• 3 Stir in couscous, parsley and lemon peel. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous mixture with fork.