I really liked this recipe, I replaced the chicken broth for vegetable broth to make it vegetarian and used a bit less than 3 cups, used frozen peas and the result was very nice and tasty.
Israeli Couscous with Fresh Peas and Mint
Thomas J. Story
Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture.
Yield: Makes 6 to 8 servings
Total:
Recipe from
More From Sunset
Recipe Time
Total:
15 Minutes
Nutritional Information
Amount per serving
- 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
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
- 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. Stir in mint and cook 1 minute. Add salt and pepper to taste.
- Note: Nutritional analysis is per serving.
Note:
Frozen peas may be substituted for fresh, but if you use frozen, stir them in at the last minute, along with the mint.
Israeli Couscous with Fresh Peas and Mint Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Sunset
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