Whole Wheat Couscous With Lemon Peas And Chives Recipes

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WHOLE WHEAT COUSCOUS WITH LEMON, PEAS, AND CHIVES



Whole Wheat Couscous with Lemon, Peas, and Chives image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Low Fat     Quick & Easy     Backyard BBQ     Pea     Spring     Healthy     Low Cholesterol     Chive     Couscous     Lemon Juice     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 teaspoon turmeric
1 cup minced onion
3 garlic cloves, minced
1 1/2 cups vegetable stock
1 1/4 cups whole wheat or plain couscous (one 7.6-ounce box)
2 cups frozen petite peas, thawed
1/2 cup minced fresh chives
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1/3 cup sliced almonds, toasted (for garnish)

Steps:

  • Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
  • Transfer couscous to a serving bowl, garnish with almonds, and serve.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS



Whole-Wheat Couscous With Parmesan & Peas image

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. -- Reipe via Eatingwell.com

Provided by Ember Davis

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can 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 & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese

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 85.8, Fat 4.4, SaturatedFat 1.8, Cholesterol 7.3, Sodium 183.9, Carbohydrate 5.8, Fiber 1.6, Sugar 1.9, Protein 6.3

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

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.

WHOLE-WHEAT COUSCOUS WITH PARMESAN AND PEAS



Whole-Wheat Couscous with Parmesan and Peas image

Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous, an almost-instant side dish.

Provided by Breana Lai, M.P.H., R.D.

Time 20m

Yield 6

Number Of Ingredients 9

1 (14 ounce) can reduced-sodium chicken broth
¼ cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 ½ cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
1 pinch Salt and freshly ground pepper
½ cup freshly grated Parmesan cheese

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 180.7 calories, Carbohydrate 27.1 g, Cholesterol 7 mg, Fat 3.9 g, Fiber 2.9 g, Protein 8.9 g, SaturatedFat 1.5 g, Sodium 206.8 mg, Sugar 2.4 g

LEMON COUSCOUS WITH PEAS AND CARROTS



Lemon Couscous With Peas and Carrots image

Make and share this Lemon Couscous With Peas and Carrots recipe from Food.com.

Provided by noway

Categories     Lemon

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups low sodium chicken broth
1/4 cup water
2 carrots, minced
1 cup shelled fresh peas or 1 cup frozen green pea
1 1/4 cups couscous
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemon peel
1 1/2 tablespoons butter
salt and pepper, to taste

Steps:

  • Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
  • Add carrots and 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.

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