Ingredients
1
tablespoon olive or vegetable oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1
can (15 to 16 ounces) garbanzo beans, rinsed and drained
1
cup frozen baby lima beans
1/2
teaspoon dried oregano leaves
1/2
teaspoon lemon pepper seasoning salt
1
cup uncooked couscous
2
tablespoons chopped fresh parsley
1
teaspoon grated lemon peel
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in broth, garbanzo beans, lima beans, oregano and seasoning salt. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until lima beans are tender; remove from heat.
Stir in couscous, parsley and lemon peel. Cover and let stand 5 minutes or until liquid is absorbed. Fluff couscous mixture with fork.
