Mediterranean-inspired supper ready in just 25 minutes! Try couscous and beans with a twist of citrus - a mild and lemony skillet dinner.
Lemon-Couscous Skillet Supper
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 11
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 can (14 1/2 ounces) ready-to-serve vegetable broth
- 1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
- 1 cup frozen baby lima beans
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon lemon pepper seasoning salt
- 1 cup uncooked couscous
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon peel
Instructions
-
Step1Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
-
Step2Stir in broth, garbanzo beans, lima beans, oregano and seasoning salt. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until lima beans are tender; remove from heat.
-
Step3Stir in couscous, parsley and lemon peel. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous mixture with fork.
Nutrition
380
Calories
6g
Total Fat
17g
Protein
75g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 55
- Total Fat
- 6g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 730mg
- Total Carbohydrate
- 75g
- Dietary Fiber
- 11g
- Protein
- 17g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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