Herbed Couscous
"With fresh herbs coming into season here, I'm on the hunt for recipes which make good use of my bounty."
photo by PaulaG
- Ready In:
- 12mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 cups vegetable broth or 1 1/2 cups reduced-sodium chicken broth
- 1 teaspoon extra virgin olive oil
- 1 cup whole wheat couscous
- 1 cup frozen peas
- 1⁄2 cup canned chick-peas, drained and rinsed (optional)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped of fresh mint
- 2 tablespoons chopped fresh basil
- 1 teaspoon freshly grated lemon zest
- fresh ground pepper
directions
- Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous, peas and chickpeas. Cover and let stand for 5 minutes.
- Add parsley, mint, basil, lemon zest and pepper to the couscous.
- Toss lightly with a fork and serve hot.
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Reviews
-
Lovely way to dress up our favorite side dish! Served with blackened tilapia and fresh green beans, our plates looked very pretty! :-) I used whole wheat couscous, left out the green peas but did use the chick-peas. My little garden is coming along nicely and I was able to harvest the parsley and basil but ran short on the mint so I supplemented it with a little dried. I thought the lemon zest really brought it all to peak flavor! Thanks for posting your recipe! -
Loved this!. It made a great quick lunch today. I used the chick peas and had to use dried herbs but it was still delicious. I had a bit of left over chicken breast that I plopped on top of the couscous after warming it. Simply wonderful. Thanks toni for a healthy lunch that was so easy to make and enjoy. -
Couscous is a quick way to finish out a meal. This was served with Recipe #196220 and the flavors complimented each other very well. I did leave off the chickpeas but other than that followed the ingredients as listed. -
You have made a couscous lover out of me!! ;) - This was tasty (even without the chickpeas!). I loved the mix of different herbs - too bad I didn't have any fresh parsley - next time, for sure! Thanks toni! :)
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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