Lemon Chive Couscous, Courtesy of Bon Appétit Magazine

This is a delightful side or main dish for vegetarians and meat-eaters alike.  Featured in the May issue of Bon Appétit Magazine http://www.bonappetit.com/, we've made this recipe twice, and it's a keeper. Healthy (low in fat, high in fiber) and brimming with fresh springtime flavors, it is easy to prepare and takes only a 1/2 hour from start to finish.

We love that it uses turmeric (in clinical trials for curtailing the effects of arthritis, Alzheimer's, cancer and other disorders), fresh herbs and includes nuts for protein. Use it as a salad to accompany chops or fish, or as a lunch entrée, alone, or with with soup or sandwich. A perfect salad for a summer picnic, because it needs no refrigeration.

2 tbsp. extra-virgin olive oil
1/2 tsp turmeric
1 c. minced onion
3 garlic cloves, minced
1-1/2 cups vegetable stock
1-1/4 cups whole wheat or plain couscous
(Tip - buy the big container to use for multiple recipes)
2 c. frozen petit peas, thawed
1/2 c. minced chopped chives
Zest and juice of one lemon
Kosher salt and freshly ground pepper
1/3 c. sliced almonds, toasted (for garnish)

Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about five minutes. Stir in stock; bring to a boil. Add couscous and bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.

Transfer couscous to a serving bowl, garnish with almonds and lemon wedge, and serve.

Calories per serving, 197. Fat 6 g. Fiber 6 g,

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