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Toasted Lemon Couscous with Peas

 
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This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.

Yield

2

servings

Prep

8

min

Cook

16

min

Ready

25

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ¼ cups couscous
Israel
1 ½ cups stock
vegetable broth, or water
1 each lemon
zest, plus 1/2 lemon juice
2 cups peas, frozen
*
3 tablespoons olive oil, extra-virgin
¼ cup parsley leaves
freshly chopped
1 x salt and black pepper
to taste
*

Directions

In a medium or large saucepan, toaste the couscous over medium-high heat, stirring often, and cook for about 6 minutes until the couscous becomes golden and brown.

Pour the broth or water into the saucepan, add the lemon zest, and bring to a boil.

Cover and cook for about 8 minutes or until the liquid is absorbed.

Remove from the heat, and stir the couscous with a rubber spatula. Set aside.

Meanwhile cook the peas in a small pot of boiling water for about 3 minutes until the peas become brightly green.

Drain and rinse under the cold water. then drain well.

Add the cooked peas, extra-virgin olive oil, parsley and lemon juice to the couscous in the saucepan.

Season to taste with salt and black pepper, gently toss until evenly combined.

Serve with fish dish or any other main course.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 61531% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 598mg 25%
Total Carbohydrate 29g 29%
Dietary Fiber 6g 23%
Sugars g
Protein 36g
Vitamin A 13% Vitamin C 35%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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