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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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With fresh herbs coming into season here, I'm on the hunt for recipes which make good use of my bounty. Ingredients:
1 1/2 cups vegetable broth or 1 1/2 cups reduced-sodium chicken broth |
1 teaspoon extra virgin olive oil |
1 cup whole wheat couscous |
1 cup frozen peas |
1/2 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.
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