Lemon apple couscous
These flavors are so simple but so perfect for the fluffiest lightest couscous. The apples complement the butternut squash soup and the lemons add just the right amount of zest and also keep the apples from turning brown!
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Ingredients:
- 2 cups couscous
- 2 lemons
- 2 granny smith apples cut into cubes
- 1 1/2 teaspoons salt pink Himalayan
- 2 tablespoons extra virgin olive oil
Directions:
- Place couscous in large bowl. Add two cups of boiling water and cover and let sit for 5 minutes.
- Fluff with a fork. Squeeze 1 lemon into couscous and slice the second for garnish and extra squeezing. Add the olive oil and salt and fluff again and serve.
Notes & Tips:
If you have dehydrated lemons in your fridge that you don't know what to do with (I understand I am probably speaking to 1 out of 100) but this would be the best time to use them in addition to the fresh lemons!
