Quick Herbed Couscous & Peas

Quick Herbed Couscous & Peas

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From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 frozen 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


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  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 information

  • Serving size: 3/4 cup
  • Per serving: 253 calories; 4 g fat(1 g sat); 9 g fiber; 46 g carbohydrates; 10 g protein; 42 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 948 IU vitamin A; 26 mg vitamin C; 45 mg calcium; 3 mg iron; 357 mg sodium; 161 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 1/2 starch, 1/2 fat

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