Ingredients
- 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 cup whole-wheat couscous
- 1 1/2 cups fresh or frozen peas
- 2 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoon chopped fresh mint
- 2 tablespoon chopped fresh basil
- 1 teaspoon freshly grated lemon zest
- Freshly ground pepper, to taste
Cooking Directions
Step 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.
Step 2
Meanwhile, cook peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.
Step 3
Add peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.
Nutrition Info
- Serving: Per serving
- Calories: 296
- Carbohydrates: 32g
- Fat: 4g
- Protein: 7g
- Dietary Fiber: 7g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 163mg
- Sodium: 357mg
- Exchanges: 3 1/2 starch, 1/2 fat
- Carbohydrate Servings: 3