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–+ servings

Lemon Jewel Couscous

Servings: 6 Servings
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Ingredients

  • 4-5 cups cooked couscous about 1 box of most brands such as NearEast
  • 5-6 asparagus spears trimmed and cut in 1-inch pieces
  • 1 carrot approx. ½ cup, diced
  • 1/2 cup diced sweet red pepper
  • 1/4 preserved lemon minced (approx. 1 heaping tablespoon or use lemon zest as a substitute)
  • 1/2 cup diced red onion
  • 2 cloves garlic approx. ½ tablespoon
  • 2 scallions thinly sliced
  • 5-6 mushrooms sliced
  • 1/3 cup dried cranberries
  • 4 tablespoons olive oil plus 1 tablespoon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill 1/2 teaspoon dried
  • Salt and pepper to taste
  • Optional: ½ cup feta cheese crumbled

Instructions

  • Place cooked couscous in a large bowl and set aside.
  • Pour 2 tablespoons of olive oil into a medium sauté pan and warm over low-medium heat.
  • Add the onions and cook for 2-3 minutes.
  • Toss in the red pepper and carrots, and sauté for an additional 2 minutes.
  • Add the asparagus and cook for 1 minute.
  • Remove from heat, and place in the bowl with the couscous.
  • In the same pan, add another 2 tablespoons of olive oil over medium heat.
  • Add the sliced mushrooms and sprinkle with a bit of salt and pepper.
  • Cook the mushrooms for about 4 minutes, stirring occasionally, until they are tender.
  • Reduce the heat to low, then add the minced garlic.
  • Sauté for 2 minutes, and then add the mixture to the couscous.
  • Toss the couscous mixture until the ingredients are incorporated.
  • Mix the 1 tablespoon of olive oil with 1 tablespoon lemon juice, lemon zest, or preserved lemon, and dill.
  • Pour the dressing over the couscous, add the scallions and cranberries (and feta, if using it), and toss everything together.
  • Season generously with salt and pepper.
  • Serve chilled, warm, or room temperature.