Lemony Spring Couscous

DIRECTIONS

  1. Heat oil in a large, heavy saucepan over medium-high. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to boil. Add couscous; stir to blend.
  2. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season with salt and pepper.
  3. Transfer mixture to a serving bowl, garnish with toasted almonds, and serve.

KITCHEN COUNTER

Serves 4. Per serving: 210 cal, 31g carbs, 7g protein, 7g fat, 0mg chol, 200mg sodium, 6g fiber

Julie Bawden-Davis

Julie Bawden-Davis is a bestselling journalist, novelist, blogger, and YouTuber. A prolific author, Julie writes in several genres. She enjoys creating page-turning suspense served up with a dose of romance, garden books that turn any brown thumb green, and spiritual books meant to enlighten and inspire. Widely published, Julie has written 45 books and more than 4,000 articles for a wide variety of national and international publications. She lives in Southern California, where she enjoys sunny, blue skies most days and year-round gardening. Julie gains inspiration from being surrounded by plants when she writes.