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.
- 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 frounceen 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
Bring the broth and oil to a simmer in a medium saucepan. Remove from heat and stir in the couscous. Cover and let stand for 5 minutes.
Meanwhile, cook the peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.
Add the peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
296 calories; 4g total fat; 1g total saturated fat; 0mg cholesterol; 357mg sodium; 32g carbohydrates; 7g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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