LEMON-COUSCOUS SKILLET SUPPER

Lemon-Couscous Skillet Supper image

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Previous Next

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:

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.
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.
Stir in couscous, parsley and lemon peel. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous mixture with fork.

Nutrition Facts : Calories 380, Carbohydrate 75 g, Cholesterol 0 mg, Fiber 11 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 730 mg