Herbed Couscous

justcallmetoni's Note:

With fresh herbs coming into season here, I'm on the hunt for recipes which make good use of my bounty.

• Total Time: 12 mins
• Prep Time: 5 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 1 ½ cups vegetable broth or 1 ½ cups reduced-sodium chicken broth
• 1 teaspoon extra virgin olive oil
• 1 cup whole wheat couscous
• 1 cup frozen peas
• ½ cup canned chick-peas , drained and rinsed (optional)
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 1 teaspoon freshly grated lemon zest
• fresh ground pepper

Directions:

1. 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.
2. Add parsley, mint, basil, lemon zest and pepper to the couscous.
3. Toss lightly with a fork and serve hot.

Reviews

[SusieQusie]

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!

[Annacia]

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.

[PaulaG]

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.