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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


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


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.


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