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Recipes
May 2011

Whole Wheat Couscous with Lemon, Peas, and Chives

By Bon Appétit Test Kitchen

vegetarian recipes, dinner, side, vegetable recipes, couscous recipes, chive recipes, herb recipes, pea recipes, lemon recipes, tumeric recipes, spice recipes, onion recipes, garlic recipes, almond recipes, nut recipes, low cal recipes, low fat recipes, healthy recipes, high fiber recipes, spring fo

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

2

Tbsp. extra-virgin olive oil

1

/2 tsp. turmeric

1

cup minced onion

3

garlic cloves, minced

1

1/2 cups vegetable stock

1

1/4 cups whole wheat or plain couscous (one 7.6-oz. box)

2

cups frozen petite peas, thawed

1

/2 cup minced fresh chives

Zest and juice of 1 lemon

Kosher salt and freshly ground black pepper

1

/3 cup sliced almonds, toasted (for garnish)

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.

    Step 2

    Transfer couscous to a serving bowl, garnish with almonds, and serve.

Nutrition Per Serving

8 servings
1 serving contains: Calories (Kcal) 197.3 %Calories From Fat 26.3 Fat (G) 5.8 Saturated Fat (G) 0.7 Cholesterol (Mg) 0 Carbohydrates (G) 30.8 Dietary Fiber (G) 6.2 Total Sugars (G) 3.4 Net Carbs (G) 24.7 Protein (G) 6.9 Sodium (Mg) 102.1
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