Peas and mint team for texture and flavor in this super simple, light pasta dish. A perfect complement to pork, beef, chicken or fish, you’ll turn to this recipe often, especially when serving leftover meat. Serves 4.
Try this with: Glazed Raspberry Chicken
Ingredients
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 cup couscous
- 1 10-ounce package frozen peas, thawed
- 2 tablespoons mint
- ½ cup minced parsley
Directions
- In a medium saucepan bring broth and olive oil just to a boil.
- Stir in couscous; cover and remove from heat. Let stand 5 minutes.
- Fluff couscous lightly with fork. Add peas, mint, and parsley. Serve.
Per serving: 271 calories, 12 gm protein, 46 gm carbohydrate, 5 gm fat, 1 gm sat fat, 3 gm mono fat, 0 mg cholesterol, 6 gm fiber, 127 mg sodium
THE SEASONED COOK To thaw peas, place in colander and rinse with warm water.
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