Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.
- One 14-ounce can reduced-sodium chicken broth or vegetable broth
- 1/4 cup water
- 2 teaspoons extra-virgin olive oil
- 1 cup whole-wheat couscous
- 1 1/2 cups frounceen peas
- 2 tablespoons chopped fresh dill
- 1 teaspoon freshly grated lemon zest
- Salt & freshly ground pepper, to taste
- 1/2 cup freshly grated Parmesan
Combine the broth, water and oil in a large saucepan; bring to a boil. Stir in the couscous and remove from the heat. Cover and let plump for 5 minutes.
Meanwhile, cook the peas on the stovetop or in the microwave according to package directions.
Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with the cheese.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
208 calories; 4g total fat; 1g total saturated fat; 6mg cholesterol; 186mg sodium; 35g carbohydrates; 7g fiber; 10g 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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