Tuesday, December 23, 2008

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.
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1 comment:

  1. Nice making details and also nice recipe as well.Great share.
    Couscous recipes

    ReplyDelete

Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

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