Couscous & Snap Peas

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"Recipe source: Best of Cooking Light 2015"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (388.5 g)
  • Calories 201.7
  • Total Fat - 7 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 2.2 mg
  • Sodium - 352 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 1.6 g
  • Protein - 6.6 g
  • Calcium - 87.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

Bring 4 cups of water to a boil in a saucepan. Add peas and cook for 30 seconds or until crisp-tender; drain and plunge into ice water; drain. Slice half of the peas diagonally.

Step 2

In a saucepan over medium heat heat 2 teaspoons oil and then add the couscous and saute 3 minutes. Add remaining 1 cup of water and bring to a boil. Cover, reduce heat and simmer for 10 minutes; drain and rinse; drain.

Step 3

In a bowl combine 1 tablespoon oil , lemon rind and next 6 ingredients (-pepper) stirring with a whisk. Add peas and toss. Add couscous and dill, toss. Top with the Parmesan.

Tips & Variations


No special items needed.

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