Quick Herbed Couscous & Peas (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Quick Herbed Couscous & Peas

http://www.eatingwell.com/recipes/quick_herbed_couscous_peas.html

From EatingWell:  Summer 2003

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.

4 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. 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.
  2. Meanwhile, cook peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.
  3. Add peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.

Nutrition

Per serving : 296 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 7 g Protein; 7 g Fiber; 357 mg Sodium; 163 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1/2 fat