Lemon Couscous With Peas And Carrots - cooking recipe

Ingredients

1 1/2 cups low sodium chicken broth
1/4 cup water
2 carrots, minced
1 cup shelled fresh peas or 1 cup frozen green pea
1 1/4 cups couscous
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemon peel
1 1/2 tablespoons butter
salt and pepper, to taste

Preparation

Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
Add carrots and cook 2 minutes.
Add peas; cook fresh peas 4 minutes or frozen peas 1 minute.
Add couscous; cook 30 seconds, stirring often.
Add lemon juice, lemon peel and butter; stir until melted and smooth.
Remove from heat, cover and let stand 5 minutes.
Fluff with fork.
Season with salt and pepper.