Whole Wheat Couscous with Lemon, Peas, and Chives |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavorthough standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks . Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 teaspoon 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-ounce 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) |
Directions:
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.
2. Transfer couscous to a serving bowl, garnish with almonds, and serve.
3. Per serving: 197 calories, 6 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
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