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.
|Prep Time:||15 minutes|
|Ready in:||20 minutes|
|Yield:||6 servings, 2/3 cup each|
|Ease of Prep:||Easy|
|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|
- 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.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, heart healthy.
|Servings Per Recipe: 6|
|Amount Per serving|
|Calories:||208 cal||Carbohydrate Servings:||2|
|Carbohydrates:||35 g||Dietary Fiber:||7 g||Cholesterol:||6 mg|
|Fat:||4 g||Sodium:||186 mg||Saturated Fat:||1 g|
|Protein:||10 g||Potassium:||45 mg||Monounsaturated Fat:||2 g|