Whole-Wheat Couscous with Parmesan & Peas

From EatingWell: December 2005/January 2006 — Subscribe Now!

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:

"This recipe was not only filling, but very tasty. I will add just a bit more chicken broth next time because it was a bit too sticky for my taste, but it is delicious. "

Whole-Wheat Couscous with Parmesan & Peas Recipe

6 servings, 2/3 cup each

Active Time: 15 minutes

Total Time: 20 minutes

Nutrition Profile

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

Preparation

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.

Nutrition

Per serving: 208 calories; 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.

2 Carbohydrate Serving

Exchanges: 2 starch