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Citrus-Dilled Couscous

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I’ve mentioned my love to culinary gadgets in the past, and this one is no exception. My citrus-juicer-thingy (techinical word, for sure) makes adding ‘the juice of one lime..’ or ‘the juice of one lemon’ a cinch.  I never realized how much juice I actually wasted when making something that included this in the ingredients list.  Most recently, Greek Chicken.  My whole lemon count dropped from 8-10 to about 6-ish. Nice.  Easily affordable, the citrus press can be found most anywhere. Sure, you can bypass the mess of squeezing a ripe lemon or lime with your bare hand by just grabbing one of those bottles of flavored citrus concentrate- besides, it seems like one would need ‘man’ hands to get all the juice out of one half of those fruits, right? Truth? It is just not the same. When it comes to cooking and cocktails, using freshly squeezed citrus makes a tremendous difference. Using a handy gadget like the one pictured at left makes it super simple to extract most of the juice while leaving seeds and pulp behind, including that hand strength. 

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I would be sure to include this in your shopping basket next time you are browsing the aisles..especially when in search for ingredients to make this next recipe!    

Citrus-Dilled Couscous

1 3/4 cups fat-free, less-sodium chicken broth
4 teaspoons extra virgin olive oil
2 cloves garlic, minced
1/4 cup sliced green onions
3/4 cup whole wheat couscous
1/4 cup finely chopped fresh dill
1/4 teaspoon grated lime rind
The juice of one lime
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring broth, green onions, garlic, and EVOO to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; stir in dill, lime juice and rind.  Season with salt and pepper.  Cover and let stand 5 minutes. Fluff with a fork.

Nutrition Information:
Serves 4, about 1/2 cup each
Calories: 150
Fat: 1.5 g
Carbohydrate: 34 g
Fiber: 2 g
Protein: 3 g

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