Couscous With Lemon And Watercress

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• salt
• 1 cup instant couscous (about 7 ounces)
• 1 bunch 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
• fresh ground pepper

Recipe

• 1 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.
• 2 stir in the couscous. cover the pan, remove from the heat and let stand until the couscous is tender, about 5 minutes.
• 3 fluff the couscous with a fork. stir in the watercress, cover and let stand until wilted, about 15 minutes.
• 4 stir in the scallion, garlic, lemon juice, oil and parsley; season with salt and pepper.
• 5 serve the couscous at room temperature.