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Whole-Wheat Couscous with Parmesan & Peas

:  December 2005/January 2006

Your rating: None Average: 4.1 (25 votes)

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.


READER'S COMMENT:
"Absolutely WONDERFUL! Having only discovered couscous in the last year or so, I am a BIG fan of this unique ingredient. And pairing it with lemon? GREAT! Served this recipe tonight with a dry-aged t-bone steak, using the tri-color...
Whole-Wheat Couscous with Parmesan & Peas Recipe

6 servings, 2/3 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.
  2. Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
  3. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

Nutrition

Per serving: 208 calories; 4 g fat ( 1 g sat , 2 g mono ); 6 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 10 g protein; 7 g fiber; 186 mg sodium; 45 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch


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