Couscous With Peas & Carrots

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READY IN: 15mins
Recipe by Lowfat Linda

An easy-to-make side dish that goes very well with chicken. I adapted this from Dancer's Curried Chicken and Couscous (which is a main dish) for nights when I'm not in the mood for rice or pasta, but need a whole grain and another veggie dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined). Sometimes I add curry and cumin to the broth before bringing it to a boil.

Ingredients Nutrition


  1. Bring chicken broth to a boil over medium-high heat in a medium sauce pan.
  2. Add frozen peas & carrots and stir.
  3. Once broth returns to a boil, add the couscous and cover, remove from heat.
  4. After 5 minutes, add cranberries and re-cover.
  5. Wait 5 minutes and then stir well to combine and serve.

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