Lemon-Basil Snap Pea Couscous

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Lemon-Basil Snap Pea Couscous

 

2 teaspoons butter or margarine

2 tablespoons lemon juice

1 clove garlic, minced

2 teaspoons dried basil

3/4 pound sugar snap peas, about 4 cups

1/2 teaspoon ground cumin

1/2 cup vegetable broth

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup uncooked couscous

1 teaspoon grated lemon zest

 

In a large non-stick skillet melt butter over medium-high heat. Add garlic;

cook, stirring, 30 seconds. Stir in snap peas; cook 3 minutes. Stir in broth,

lemon juice, basil, cumin, salt and pepper. Bring to a boil. Stir in couscous;

remove from heat. Cover; let stand 5 minutes. Stir in zest; serve.

 

 

 

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