Recipes

Signature Healthy Living Recipes

Spicy Lemon Scented Cous Cous

In a medium saucepot, heat the olive oil and Harissa and lightly toast the cous cous until well coated in olive oil. Add stock and bring to a boil. Cover, reduce to a simmer, and cook until tender and all liquid has evaporated. Transfer to a mixing bowl and season with lemon zest, juice, parsley, salt, and pepper, as desired.

Posted in: Dietary Considerations, From the Learning Center, Learning Center, Seasonal, Sides, Summer, Vegan, Vegan Learning Center, Vegan Sides, Vegan Summer, Vegetarian, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Summer

2 cups Israeli Cous Cous
1 Tbsp. Harissa Paste
2 Tbsp. Olive Oil
1 qt. vegetable stock
Zest and juice of 1 lemon
Fresh parsley; chopped

In a medium saucepot, heat the olive oil and Harissa and lightly toast the cous cous until well coated in olive oil. Add stock and bring to a boil. Cover, reduce to a simmer, and cook until tender and all liquid has evaporated. Transfer to a mixing bowl and season with lemon zest, juice, parsley, salt, and pepper, as desired.

Posted in: Dietary Considerations, From the Learning Center, Learning Center, Seasonal, Sides, Summer, Vegan, Vegan Learning Center, Vegan Sides, Vegan Summer, Vegetarian, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Summer

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