Whole-Wheat Couscous with Parmesan and 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.
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 and freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
Directions
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 Information
Per serving
Calories: 208
Carbohydrates: 35g
Fat: 4g
Saturated Fat: 1g
Monounsaturated Fat: 2g
Protein: 10g
Cholesterol: 6mg
Dietary Fiber: 7g
Potassium: 45mg
Sodium: 186mg
SERVES: 6
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
High Fiber
Low Sat Fat
Low Sodium
Heart Healthy
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Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.