Italian Couscous

Whole-Wheat Italian Couscous with Parmesan and Peas, which is actually a type of tiny pasta, makes an almost-instant side dish. 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.

Ingredients:

• 1 14-ounce can reduced-sodium chicken broth, or 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 and freshly ground pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
  

Preparation:

• 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.

More About Couscous...

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• Couscous Preparation
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• Couscous Varieties
• Cooking Couscous

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