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.

Ken Haedrich
Source: EatingWell Magazine, Summer 2003


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

252.5 calories; protein 10.1g 20% DV; carbohydrates 46.5g 15% DV; exchange other carbs 3; dietary fiber 9.1g 36% DV; sugars 4.9g; fat 4.3g 7% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 947.5IU 19% DV; vitamin c 25.5mg 43% DV; folate 42.2mcg 11% DV; calcium 45mg 5% DV; iron 2.7mg 15% DV; magnesium 21.7mg 8% DV; potassium 161.3mg 5% DV; sodium 357.2mg 14% DV; thiamin 0.2mg 15% DV.