Best Whole Wheat Couscous With Lemon Peas And Chives Recipes
WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS
Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, 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.
Provided by Patsy Jamieson
Categories Healthy Vegetarian Couscous Recipes
Time 20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 36 g, Cholesterol 5.7 mg, Fat 4.2 g, Fiber 6.6 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 394.5 mg, Sugar 1.7 g
COUSCOUS WITH PEAS AND MINT
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add the frozen peas, and boil for 1 minute. Stir in the couscous and butter; turn off the heat. Cover the pan and let rest for 5 minutes.
- Add the mint and lemon juice to the couscous and fluff with a fork. Taste and season with salt and pepper, if necessary.
ISRAELI COUSCOUS AND CHICKPEA SALAD
You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 30m
Yield 3 to 4 generous servings.
Number Of Ingredients 13
Steps:
- Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Transfer the couscous to a bowl and add the cilantro, chives, feta, pine nuts, chickpeas and red pepper.
- In a small bowl or measuring cup, mix together the lemon juice, salt, cumin, remaining olive oil, yogurt and Aleppo pepper or chili powder. Toss with the couscous mixture. Refrigerate in a bowl or in containers until ready to take to work or eat.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 486 milligrams, Sugar 7 grams
SAFFRON COUSCOUS WITH FRESH PEAS AND CHIVES
Categories Vegetable Side Quick & Easy High Fiber Saffron Pea Spring Chive Couscous Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; stir to blend. Cover tightly and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Gently mix in chives and peas. Season to taste with salt and pepper. Transfer couscous to large bowl.
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