Couscous With Parmesan And Peas Recipes

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

Whole-Wheat Couscous with Parmesan & Peas image

Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.

Provided by Patsy Jamieson

Categories Healthy Vegetarian Couscous Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1 14-ounce can reduced-sodium chicken broth, or vegetable broth
¼ cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 ½ cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt & freshly ground pepper, to taste
½ cup freshly grated Parmesan cheese

Steps:

Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 36 g, Cholesterol 5.7 mg, Fat 4.2 g, Fiber 6.6 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 394.5 mg, Sugar 1.7 g

COUSCOUS WITH PEAS AND PARMESAN

Couscous With Peas and Parmesan image

A simple, easy side dish. Perfect with fish or chicken. Cooks super fast.... note: After reading that this was coming out dry, I remade it to see what was wrong. I think it should be solved by increasing the broth to 1 and a half cups or even just 1 and one fourth. You can also add a little more broth after you remove it from heat and adjust to your taste.

Provided by neona503

Categories Low Cholesterol

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup couscous
1 cup chicken broth (I prefer Better Than Bouillon)
1 teaspoon butter
1/4 cup parmesan cheese
1/2 cup frozen peas
salt
fresh ground pepper

Steps:

Bring chicken broth to a boil.
Add butter, parmesan and cous cous and return to a boil.
Remove from heat. Add peas and cover for five minutes.
Fluff with fork and add salt and pepper to taste.

Nutrition Facts : Calories 221.4, Fat 3.4, SaturatedFat 1.8, Cholesterol 8, Sodium 317.6, Carbohydrate 36.4, Fiber 2.9, Sugar 1.2, Protein 10.1

ISRAELI COUSCOUS WITH PARMESAN

Israeli Couscous with Parmesan image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.

PARMESAN COUSCOUS

Parmesan Couscous image

This tasty side dish is whipped up in just 10 minutes on the stovetop. It has a hit of garlic and pretty color from green onion and pimientos.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup water
1 tablespoon butter
3/4 cup uncooked couscous
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onion
1 tablespoon diced pimientos
1 teaspoon minced garlic
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt

Steps:

In a small saucepan, bring water and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in the remaining ingredients.

Nutrition Facts : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

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