Ingredients Jump to Instructions ↓

  1. 2 cup(s) couscous

  2. 1 cup(s) fresh peas

  3. 1 1/2 cup(s) finely diced zucchini

  4. 6 tablespoon(s) extra-virgin olive oil

  5. Salt

  6. Freshly ground pepper

  7. 3 tablespoon(s) fresh lemon juice

  8. 2/3 cup(s) chopped roasted almonds

  9. 1/2 cup(s) sliced scallions

  10. 1/2 cup(s) chopped parsley

  11. 1/4 cup(s) chopped mint

  12. Crushed red pepper , for seasoning

Instructions Jump to Ingredients ↑

  1. Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute. Drain the peas, reserving 1/4 cup of the water. In a skillet, sautée the zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes. Season with salt and pepper, and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoons of olive oil. Fluff the couscous and pour this dressing on top.

  2. Stir in the zucchini, peas, almonds, scallions, parsley, and mint. Season with salt, black pepper, and crushed red pepper.

  3. Looking for more healthy recipes? Check out our collections of low-fat recipes , healthy recipes for the whole day , and vegan recipes .


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