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.

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Prep Time 10 min
Total Time 25 min
Servings 4

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.