Couscous & Snap Peas
Recipe: #28192
September 23, 2017
Categories: Side Dishes, Couscous, Peas, Low Cholesterol, No Eggs, Vegetarian, Water, Kosher Dairy, Vegetarian Dinner, more
"Recipe source: Best of Cooking Light 2015"
Ingredients
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 by Step Method
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
No special items needed.