Couscous With Peas And Parmesan Recipes

PEARL COUSCOUS WITH CHICKEN AND PEAS

Pearl Couscous with Chicken and Peas image

Provided by Giada De Laurentiis

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 1/3 cups (about 7 ounces) pearl (Israeli) couscous
2 1/2 cups low-sodium chicken broth
Zest of 2 large lemons
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
4 green onions, chopped
1 cup frozen peas, thawed
1 rotisserie chicken breast, chopped to yield 1 cup of meat

Steps:

In a large saucepan, heat the oil over medium-high heat. Add the couscous and cook until lightly toasted, 2 to 3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, about 8 minutes.
Stir in the cheese, green onions, peas and chicken. Spoon into bowls and serve.

COUSCOUS WITH PEAS AND MINT

Couscous with Peas and Mint image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup frozen peas
2 cups couscous
3 tablespoons butter
3 sprigs fresh mint, finely chopped
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

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.

LEMON COUSCOUS WITH PEAS AND PARMESAN

Lemon Couscous with Peas and Parmesan image

Lemony couscous with peas and parmesan cheese is a great tasting side dish. It goes perfectly with fried chicken breast.

Provided by Joe Boyle

Categories Side Dish

Time 25m

Number Of Ingredients 10

Ingredients

1 1/2 cups pearl couscous
2 3/4 cups chicken broth
2 tbsp olive oil
2 lemons, zested
1 juice from 1 lemon
3/4 cup grated parmesan cheese
4 scallions, chopped
1 cup frozen peas
2 tsp kosher salt
1/2 tsp black pepper

Steps:

In a large saucepan, heat oil over medium high heat, add the couscous and lightly toast while stirring, 3 to 4 minutes.
Add the chicken broth, lemon zest and juice, salt and pepper, bring to a boil then reduce heat and simmer for 8 to 10 minutes until the couscous is tender.
Add the peas, scallions, and parmesan cheese, stir to melt the cheese and warm up the peas, 2 minutes.
Serve warm.

Nutrition Facts : Calories 407 kcal, ServingSize 1 serving

COUSCOUS WITH PEAS AND PARMESAN

Couscous With Peas and Parmesan image

A simple, easy side dish. Perfect with fish or chicken. Cooks super fast.... note: After reading that this was coming out dry, I remade it to see what was wrong. I think it should be solved by increasing the broth to 1 and a half cups or even just 1 and one fourth. You can also add a little more broth after you remove it from heat and adjust to your taste.

Provided by neona503

Categories Low Cholesterol

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup couscous
1 cup chicken broth (I prefer Better Than Bouillon)
1 teaspoon butter
1/4 cup parmesan cheese
1/2 cup frozen peas
salt
fresh ground pepper

Steps:

Bring chicken broth to a boil.
Add butter, parmesan and cous cous and return to a boil.
Remove from heat. Add peas and cover for five minutes.
Fluff with fork and add salt and pepper to taste.

Nutrition Facts : Calories 221.4, Fat 3.4, SaturatedFat 1.8, Cholesterol 8, Sodium 317.6, Carbohydrate 36.4, Fiber 2.9, Sugar 1.2, Protein 10.1

TOMATO PEA COUSCOUS

Tomato Pea Couscous image

I modified a recipe I found in a magazine, keeping good nutrition in mind. With a hint of cumin and other mellow flavors, this is a quick-to-fix that's ideal with many entrees.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 cup reduced-sodium chicken broth or vegetable broth
1 cup frozen peas
1/2 cup coarsely chopped seeded tomato
3/4 cup uncooked couscous

Steps:

In a large saucepan, saute onion and garlic in oil until tender. Stir in cumin; cook and stir for 30 seconds. Stir in the broth, peas and tomato. Cook for 1-2 minutes or until peas are almost tender. Stir in couscous; cover. Remove from the heat; let stand for 5 minutes. Fluff with fork.

Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 182mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

LEMON COUSCOUS WITH PEAS AND CARROTS

Lemon Couscous with Peas and Carrots image

Categories Vegetable Side Lemon Pea Carrot Spring Couscous Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups canned low-salt chicken broth
1/4 cup water
2 carrots (about 8 ounces), minced
1 cup purchased shelled fresh peas or frozen green peas
1 1/4 cups plain couscous
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemon peel
1 1/2 tablespoons butter

Steps:

Bring broth and 1/4 cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel and butter; stir until melted and smooth. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Season with salt and pepper; serve.

PARMESAN COUSCOUS

Parmesan Couscous image

This tasty side dish is whipped up in just 10 minutes on the stovetop. It has a hit of garlic and pretty color from green onion and pimientos.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup water
1 tablespoon butter
3/4 cup uncooked couscous
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onion
1 tablespoon diced pimientos
1 teaspoon minced garlic
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt

Steps:

In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.

Nutrition Facts : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

COUSCOUS PRIMAVERA

Couscous Primavera image

This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.

Provided by Chef John

Categories Side Dish Vegetables Green Peas

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups dry couscous
½ cup chopped green onions
1 fresh jalapeno pepper, finely diced
2 tablespoons olive oil
½ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground black pepper
2 cups vegetable stock
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 cup shelled fresh or thawed frozen peas
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste

Steps:

Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g

COUSCOUS WITH PEAS AND ONIONS

Couscous With Peas and Onions image

This is another great recipe from Moosewood. This is quick, easy and yummy. You can try it with other pasta shapes too. Add feta to the top and serve with tomatoes and balsamic vinegar.

Provided by dicentra

Categories Lactose Free

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups finely chopped onions
1 tablespoon olive oil
1 cup peas
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt
1 1/3 cups water
1 cup couscous

Steps:

Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
Stir the couscous with a fork to fluff it.

Nutrition Facts : Calories 250.9, Fat 3.8, SaturatedFat 0.6, Sodium 301.1, Carbohydrate 45.5, Fiber 5.5, Sugar 4.9, Protein 8.3

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS

Israeli Couscous with Asparagus, Peas, and Sugar Snaps image

Provided by Jeanne Kelley

Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Parmesan Asparagus Pea Summer Chill Healthy Potluck Couscous Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
1 1/3 cups Israeli couscous (6 to 7 ounces)
1 3/4 cups (or more) vegetable broth
14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
1 cup shelled fresh green peas or frozen, thawed
1/3 cup chopped fresh chives
1/2 cup finely grated Parmesan cheese

Steps:

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
Test-kitchen tip:
To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

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