Recipes

Couscous with Lemon and Watercress

Name: Couscous with Lemon and Watercress
Ingredients: 1 tablespoon unsalted butter; Salt; 1 cup instant couscous (about 7 ounces); 1 large bunch of watercress, 3 inches of stems trimmed off, cut crosswise into 1/2 -inch pieces; 1 medium scallion, finely chopped; 1 garlic clove, crushed through a press; 1/4 cup fresh lemon juice; 2 tablespoons olive oil; 2 tablespoons coarsely chopped fresh flat-leaf parsley; Freshly ground pepper

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Delicious, Quick Side Dishes

By Stephanie Lyness

Updated on March 28, 2015

Yield:

4

Ingredients

1 tablespoon unsalted butter
Salt
1 cup instant couscous (about 7 ounces)
1 large bunch of watercress, 3 inches of stems trimmed off, cut crosswise into 1/2 -inch pieces
1 medium scallion, finely chopped
1 garlic clove, crushed through a press
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Directions

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.
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.