Whole Wheat Couscous With Parmesan Peas Recipes

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

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.

WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
• Preheat a grill to medium-high heat.
• Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
• Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

PARMESAN COUSCOUS

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.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

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.

ISRAELI COUSCOUS WITH PARMESAN

Steps:

• Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.

WHOLE-WHEAT COUSCOUS WITH PARMESAN AND PEAS

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.

WHOLE WHEAT COUSCOUS WITH LEMON, PEAS, AND CHIVES

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.

COUSCOUS WITH PARMESAN AND PEAS

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.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

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.