1
answer777
views
Urgent! A question about a recipe: Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle
I have a question about step 2 on the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle" from melissav. It says:
"Slice the lemon very thinly. Place on a baking sheet, drizzle with olive oil, salt, and pepper. "
Do you really use the whole lemon to add to the couscous? That seems like a TON of lemon.
Most Popular
Hotline Tags:
Hotline
Popular Questions
-
deciphering old recipes
- 35 Answers
- 552 Views
-
NYC experts! Looking for favorite, affordable, casual restaurants.
- 39 Answers
- 455 Views
-
Good burger cheese
- 20 Answers
- 431 Views
-
How does one bring a leg of Italian prosciutto as part of luggage?
- 15 Answers
- 528 Views
-
Suggestions for sides?
- 23 Answers
- 463 Views
We used a whole lemon when we tested the recipe, and it worked very well, but you should feel free to adjust the recipe to your taste! You could roast a whole lemon, add only half of it to the couscous initially, and then add a little more at the end as a garnish, if you would like to be able to control how lemony it is.