1 14-ounce can
reduced-sodium chicken broth, or vegetable broth
extra-virgin olive oil
1 1/2 cups
chopped fresh dill
freshly grated lemon zest
freshly grated Parmesan cheese
salt & freshly ground pepper, to taste
- 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.
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