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    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.


    • 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
    • 1/2 cup freshly grated Parmesan cheese
    • salt & freshly ground pepper, to taste


    Step 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.
    Step 2
    Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
    Step 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.

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