Lemon-Couscous Skillet Supper

Mediterranean-inspired supper ready in just 25 minutes! Try couscous and beans with a twist of citrus - a mild and lemony skillet dinner.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

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.

Expert Tips

Fresh lemon peel gives this Mediterranean-inspired dish a refreshingly light flavor. Garnish with sliced ripe olives, fresh parsley and a bit of additional lemon peel if desired.

Add 1/2 pound cooked peeled deveined shrimp with couscous in step. Continue as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
730mg
730%;
Total Carbohydrate
75g
75%
(Dietary Fiber
11g
11%
),
Protein
17g
17%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.