Lemon Thyme Cous Cous
Cous cous is made from semolina flour, the same flour used for making pasta. It is pre-cooked and dried, offering the ultimate in easy preparation. All you do is stir it into boiling water and let it sit for a few minutes. The best part is, it tastes great hot, cold or room temperature, perfect for a lazy summer afternoon.
2 cups chicken broth or water
1 1/2 cups cous cous
2 Tablespoons minced fresh thyme
or 1 1/2 teaspoons dried
zest of 2 lemons, about 2 teaspoons
2 scallions, diced
1/2 teaspoon salt
optional: 3 Tablespoons toasted pine nuts or almonds
Heat the chicken broth or water in a wide sauce pan. When it comes to a
boil, stir in the cous cous, thyme, lemon zest, scallions and salt. Cover and remove from the heat. Let sit for 5 minutes.
Pour another 1/4 cup of water over the cous cous and fluff with a fork before serving. Sprinkle with the toasted nuts if desired. Turn it out onto a platter large enough to pile the shishkebabs over the top when ready.