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.
6 servings, 2/3 cup each
Active Time: 15 minutes |
Total Time: 20 minutes
1 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 frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt & freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese
Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
Meanwhile, cook 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 cheese.
Per serving :
4 g Fat;
1 g Sat;
2 g Mono;
6 mg Cholesterol;
35 g Carbohydrates;
10 g Protein;
7 g Fiber;
186 mg Sodium;
45 mg Potassium