LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS

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LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS image

Number Of Ingredients 8

1/3 c finely chopped shallot or onion
1 T butter
1 c water
2/3 c couscous
1 t freshly grated lemon zest
1 1/2 t freshly minced rosemary
1/4 c walnuts, toasted lightly and chopped fine
2 t fresh lemon juice

Steps:

  • In small heavy saucepan cook shallot in butter over moderately low heat, stirring until soft. Add water and bring to boil. Stir in couscous, zest and rosemary and cover. Remove from heat and let stand 5 minutes. Fluff with fork and stir in walnuts, lemon juice and salt and pepper to taste.

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