Toasted Lemon Couscous with Peas
This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.
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.
Nutrition Facts
Serving Size 342g (12.1 oz)
