Scallions, or “green onions”, are at their peak in spring and summer and are harvested when their tops are still green. This couscous goes really well with lamb and kebabs. Both recipes here are easy ways to add some flavor to your side dishes.
• 1 cup couscous
• 3/4 cup boiling water
• 2 scallions, cut into matchsticks
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Coarse salt and ground pepper
Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.
• 1 tbsp. olive oil
• 4 scallions, sliced thin
• 1 ½ cups long grain rice
• 1, 14.5 oz. can, reduced sodium chicken broth
• 2/3 cup chopped (packed) fresh cilantro leaves
• Coarse salt and black pepper
In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3-5 minutes. Stir in rice, chicken broth, and 1 cup water. Season with 1 tsp. salt and 1/4 tsp. pepper. Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 min more. Fluff with fork; fold in cilantro.