• 4servings
  • 20minutes
  • 296calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) vegetable broth , or reduced-sodium chicken broth

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1 cup(s) whole-wheat couscous

  4. 1 1/2 cup(s) fresh or frozen peas

  5. 2 tablespoon(s) chopped fresh flat-leaf parsley

  6. 2 tablespoon(s) chopped fresh mint

  7. 2 tablespoon(s) chopped fresh basil

  8. 1 teaspoon(s) freshly grated lemon zest

  9. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.

  2. Meanwhile, cook peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.

  3. Add peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.


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