Arugula and lemon couscous Nigella Lawson Ingredients * 3 1/3 cups chicken or vegetable broth (carton, can or cube), preferably organic * 3 tablespoons garlic-flavored oil * 2 3/4 cups couscous * Zest and juice of 1 lemon * 4 scallions, thinly sliced * 4 ounces (about 3 cups) arugula leaves * Salt and pepper, to taste Preparation Heat the broth until boiling. Heat the oil in a medium saucepan that comes with a lid, and add the couscous and fry, stirring all the time, for about 2-3 minutes. Pour in the hot broth, still stirring, and keep stirring over a very gentle heat until the stock is absorbed into the couscous, about 5 minutes. Turn off the heat, leaving the pan where it is, with a tight-fitting lid, for another 10 minutes. (If you cook on gas, you could leave it on the lowest setting with a heat diffuser under the pan, if you have one.) Fork through the couscous, turning it out into a big bowl. Keep working the couscous with the fork to make it lump-free. Sprinkle in the lemon zest and juice, sliced scallions, and salt and pepper, to taste, before adding the arugula leaves and tossing together carefully to mix. Serving Size Serves 4-6 Turkey meatballs in tomato sauce Nigella Lawson Ingredients * Tomato sauce * 1 onion, peeled * 1 celery stalk * 2 tablespoons garlic-flavored oil * 1 teaspoon dried thyme * Two 14-ounce cans diced tomatoes, plus approximately 2 full cans of water * 1 teaspoon sugar * 1 teaspoon kosher salt or 1/2 teaspoon table salt * Pepper, to taste ... Wiss Scissors Reviews Ti Scientific Calculator Buy Online
