Thomas J. Story
Recipe from Sunset

Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture.

Ingredients

  • 3 cups chicken broth
  • 2 cups Israeli couscous
  • 1 cup fresh peas
  • 1/2 cup chopped fresh mint
  • Salt and freshly ground black pepper

Preparation

Total: 15 Minutes

  1. 1. Bring broth and 1 cup water to a boil in a medium pan. Stir in couscous and peas. Lower heat to medium and cook, stirring frequently, until couscous and peas are tender, 5 to 10 minutes.
  2. 2. Stir in mint and cook 1 minute. Add salt and pepper to taste.
  3. Note: Nutritional analysis is per serving.

Notes

Frozen peas may be substituted for fresh, but if you use frozen, stir them in at the last minute, along with the mint.


September 2006

Nutritional Information

  • Calories: 224
  • Calories from fat: 0.0%
  • Protein: 9.3g
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Carbohydrate: 45g
  • Fiber: 3g
  • Sodium: 253mg
  • Cholesterol: 0.0mg