Ingredients
1 cup chicken or vegetable stock
1 cup water
½ cup fresh lemon juice
2 tablespoons olive oil
1½ cups couscous
½ cup scallions, finely chopped
1½ tablespoons lemon ring, grated
Preparation
In a large saucepan, combine the stock, water, lemon juice and olive oil; bring to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with a fork to separate grains. In a large bowl, toss together the scallions and lemon rind. Combine the couscous and scallion mixtures, stirring well.
Lightly spray egg cups with PAM, pack with hot lemon-couscous and invert onto serving plate.
