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Thomas J. Story Photo by: Thomas J. Story

Israeli Couscous with Fresh Peas and Mint

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

Sunset SEPTEMBER 2006

  • Yield: Makes 6 to 8 servings
  • Total:15 Minutes

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.

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
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Israeli Couscous with Fresh Peas and Mint recipe

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