Lemon-Couscous Skillet Supper

  • Prep 10 min
  • Total 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

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.

  • 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 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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