Brown Butter Couscous with Pepitas

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Okay, I already know what you’re thinking. “What? I can’t make couscous. It’s too difficult and it takes too long.” Right? So many people are afraid to make couscous, but we are here to solve this dilemma by making it easy and absolutely delicious. Pair this with our Buttery Salmon Fillets for a perfect, healthy spring meal that will make you look like a professional chef.

Ingredients:Brown Butter Couscous with Pepitas

  • 2 tbsp butter
  • 1/3 cup pepitas (baby pumpkin seeds)
  • 1 cup uncooked couscous
  • 1 lemon, rind peeled and juiced (save lemon rind)
  • 1 2/3 cup, lower-sodium chicken broth
  • salt and freshly ground black pepper
  • 2 scallions, thinly sliced

Directions:

Heat butter and lemon rind in a small saucepan over medium heat; cook until butter is lightly browned. Add pepitas and cook for a minute or so, then add couscous. Cook for another minute, then add broth and bring to a boil. Cover, and remove from heat. Let the couscous stand 5 minutes to absorb the broth. Fluff with a fork (remove rind); stir lemon juice, salt, and black pepper. Garnish with scallions.

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