Prep 5 mins
Cook 7 mins
With fresh herbs coming into season here, I'm on the hunt for recipes which make good use of my bounty.
- 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
- 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.
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 Rosemary Lamb Shanks and the flavors complimented each other very well. I did leave off the chickpeas but other than that followed the ingredients as listed.