“Couscous, which is truly a sort of small pasta, makes an almost instant side dish. Fortunately, the whole-wheat variety is just as speedy to cook as the regular couscous. Adding lemon zest gives a taste of nutty Parmesan in this Italian-inspired couscous.”
Serving: 6 | Ready in: 20m
• 1 14-oz. can reduced-sodium chicken broth, or vegetable broth
• ¼ cup water
• 2 tsps. extra-virgin olive oil
• 1 cup whole-wheat couscous
• 1½ cups frozen peas
• 2 tbsps. chopped fresh dill
• 1 tsp. freshly grated lemon zest
• Salt & freshly ground pepper, to taste
• ½ cup freshly grated Parmesan cheese
• In a large saucepan, boil the combination of water, oil, and broth. Mix in couscous. Remove the pan from the heat and cover. Let it plump for 5 minutes.
• In the meantime, follow the package instructions on how to cook the peas in the microwave or stovetop.
• Add the lemon zest, pepper, salt, dill, and peas into the couscous. Stir the mixture gently and fluff it using the fork. Serve while hot and sprinkle it with cheese.
• Calories: 213 calories;
• Total Carbohydrate: 36 g
• Cholesterol: 6 mg
• Total Fat: 4 g
• Fiber: 7 g
• Protein: 10 g
• Sodium: 395 mg
• Sugar: 2 g
• Saturated Fat: 1 g