Pecorino and Parsley Couscous

Pecorino and Parsley Couscous Recipe
Photo: Randy Dausch; Styling: Lindsey Lower
We love the savory ingredients in Pecorino and Parsley Couscous. Grated lemon rind adds a bit of brightness to the flavor in this quick side.

Yield:

Serves 4 (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 148
Fat 2.9 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 219 mg
Calcium 0.0 mg

Ingredients

1 1/4 cups water
3/4 cup Israeli couscous
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons shaved pecorino Romano cheese
1 tablespoon toasted pine nuts
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

1. Bring water to a boil. Add couscous. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in parsley, pecorino Romano cheese, pine nuts, lemon rind, salt, and pepper.

Note:

David Bonom,

Cooking Light

June 2014
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