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Cinnamon Lemon Couscous

Yields: 4 servings
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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $4.75
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $3.75
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.45
Onion, White, Dehydrated: Granulated 1 oz bag $1.25
Garlic, Dehydrated: Granulated 1 oz bag $1.40

Ingredients:

Directions:

In a medium saucepan, combine vegetable stock and lemon juice. Stir in salt, cinnamon, onion and garlic and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 min. Saute carrots in a pan for 5 min. over medium-low heat. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and cranberries and stir together until evenly distributed.

Serving Suggestions:

Great served with Za’Atar Spiced Meatballs. Use the oils from browning the meatballs to saute carrots for even more flavor.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Cinnamon Lemon Couscous

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-David B. of Garden Valley, ID

Cinnamon Lemon Couscous


Yields: 4 servings

Ingredients:

Directions:

In a medium saucepan, combine vegetable stock and lemon juice. Stir in salt, cinnamon, onion and garlic and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 min. Saute carrots in a pan for 5 min. over medium-low heat. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and cranberries and stir together until evenly distributed.

Serving Suggestions:

Great served with Za’Atar Spiced Meatballs. Use the oils from browning the meatballs to saute carrots for even more flavor.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.