Lemon-Couscous Skillet Supper

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Lemon-Shrimp Couscous Skillet Supper
Add 1/2 pound cooked peeled deveined shrimp with couscous in step. Continue as directed.

Nutrition Information:

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