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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