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Quick Herbed Couscous & Peas

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, 3/4 cup each
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll need. (Frozen peas work fine if that's all you have.) To make this a little more substantial, you can—if you like—add a cupful of drained and rinsed canned chickpeas. Don't skimp on the herbs; the dish really shines with them.
RECIPE INGREDIENTS
1 1/2 cups  vegetable broth or reduced-sodium chicken broth
1 tablespoon  extra-virgin olive oil
1 cup  whole-wheat couscous
1 1/2 cups  fresh or frozen peas
2 tablespoons  chopped fresh flat-leaf parsley
2 tablespoons  chopped fresh mint
2 tablespoons  chopped fresh basil
1 teaspoon  freshly grated lemon zest
Freshly ground pepper to taste
Quick Herbed Couscous & Peas Recipe at Cooking.com
DIRECTIONS
Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.


Meanwhile, cook peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.


Add peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 296
Fat, Saturated: 1g
Fiber: 7g
Carbohydrates, Total: 32g
Sodium: 357mg
% Cal. from Fat: 12%
Fat. Total: 4g
Protein: 7g
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