Whole-Wheat Couscous with Parmesan & Peas
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.
From EatingWell: December 2005/January 2006
Yield: 6 servings, 2/3 cup each
Active Time: 15 minutes
Total Time: 20 minutes
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; 0 g added sugars; 10 g protein; 7 g fiber; 186 mg sodium; 45 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 starch