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Whole-Wheat Couscous With Parmesan & Peas

Whole-Wheat Couscous With Parmesan & Peas
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WebMD Recipe from

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: 15 Minutes | Total Time: 20 Minutes
  • 1 14-ounce can
    reduced-sodium chicken broth, or vegetable broth
  • 1/4 cup
  • 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
  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.


Nutritional Information

Makes: 6 servings
Serving Size: 2/3 cup
  • Calories213
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol6 mg
  • Carbohydrates35 g
    • Dietary fiber7 g
  • Protein11 g
  • Sodium376 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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