Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.

NUTRITION PROFILE: Healthy Weight | Heart Healthy | Low Cholesterol | Low Sat Fat | High Fiber | Low Calorie

Yield: 6 servings, 2/3 cup each

Servings: 6

Prep Time: 15 minutes

Total Time: 20 minutes

Recipe Ingredients:

• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1/4 cup water
• 2 teaspoons extra-virgin olive oil
• 1 cup whole-wheat couscous
• 1 1/2 cups frozen peas
• 2 tablespoons chopped fresh dill
• 1 teaspoon freshly grated lemon zest
• Salt & freshly ground pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Recipe Steps:

1. Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
2. Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
3. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

Recipe Nutrition:

Per serving: 213 calories; 4 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 11 g protein; 7 g fiber; 376 mg sodium; 104 mg potassium

Nutrition Bonus: Vitamin A (16% daily value)

2 Carbohydrate Servings

Exchanges: 2 starch, 1 vegetable, 1 fat

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