EatingWell Whole-Wheat Couscous with Parmesan & Peas

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EatingWell Whole-Wheat Couscous with Parmesan & Peas

1 14-ounce can reduced-sodium 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

Salt & freshly ground pepper to taste

1/2 cup freshly grated Parmesan cheese

 

 

 

 

 

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.

 

Yield: 6 servings, 2/3 cup each

Active Time: 15 minutes

Total Time: 20 minutes

Ease of preparation: Easy

 

 

Per serving: 208 calories; 4 g fat (1 g sat, 2 g mono); 6 mg

cholesterol; 35 g carbohydrate; 10 g protein; 7 g fiber; 186 mg sodium.

 

Source: EatingWell Make It Tonight

Formatted by Chupa Babi in MC: 12.01.06

 

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.

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