Stephanie Lyness
June 1996

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Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine 1 1/2 cups of water with the butter and 1/2 teaspoon salt and bring to a boil over high heat. Stir in the couscous. Cover the pan, remove from the heat and let stand until the couscous is tender, about 5 minutes.

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  • Fluff the couscous with a fork. Stir in the watercress, cover and let stand until wilted, about 15 minutes. Stir in the scallion, garlic, lemon juice, oil and parsley; season with salt and pepper. Serve the couscous at room temperature.

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