Recipe courtesy of Chris Fischer and Amy Schumer

Broccoli and Peas with Couscous

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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One 16-ounce package Israeli couscous

One 13-ounce bag frozen peas, thawed

Olive oil, for the peas and drizzling

2 cups chopped steamed broccoli 

1/2 cup freshly grated Parmesan cheese, plus more for serving

3 anchovy fillets, minced

Kosher salt

Juice from 1/2 lemon


  1. Prepare the couscous according to the package directions; set aside. Saute the peas in a little olive oil in a pan over medium heat until just warmed through, about 5 minutes.
  2. Add the broccoli to a bowl and mush it a bit with a spoon. Mix in the Parmesan cheese, anchovies and a drizzle of olive oil. Add the broccoli mixture and peas to the couscous and mix to combine. Season with salt and stir in the lemon juice. Finishing with more Parmesan cheese always helps. 

Cook’s Note

We eat this household favorite for lunch or dinner, and it's nice to have in the fridge for a snack as well.

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