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Prep 10min
Total25min
Servings4
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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