“Couscous, which is truly a sort of small pasta, makes an almost instant side dish. Fortunately, the whole-wheat variety is just as speedy to cook as the regular couscous. Adding lemon zest gives a taste of nutty Parmesan in this Italian-inspired couscous.”
Serving: 6 | Ready in: 20m

• 1 14-oz. can reduced-sodium chicken broth, or vegetable broth
• ¼ cup water
• 2 tsps. extra-virgin olive oil
• 1 cup whole-wheat couscous
• 1½ cups frozen peas
• 2 tbsps. chopped fresh dill
• 1 tsp. freshly grated lemon zest
• Salt & freshly ground pepper, to taste
• ½ cup freshly grated Parmesan cheese

• In a large saucepan, boil the combination of water, oil, and broth. Mix in couscous. Remove the pan from the heat and cover. Let it plump for 5 minutes.
• In the meantime, follow the package instructions on how to cook the peas in the microwave or stovetop.
• Add the lemon zest, pepper, salt, dill, and peas into the couscous. Stir the mixture gently and fluff it using the fork. Serve while hot and sprinkle it with cheese.

Nutrition Information

• Calories: 213 calories;
• Total Carbohydrate: 36 g
• Cholesterol: 6 mg
• Total Fat: 4 g
• Fiber: 7 g
• Protein: 10 g
• Sodium: 395 mg
• Sugar: 2 g
• Saturated Fat: 1 g