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Whole-Wheat Couscous with Parmesan and Peas

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.
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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 servings, 2/3 cup each
  • Nutrition Info
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1 14-ounce can reduced-sodium chicken broth or vegetable broth

1/4 cup water

2 teaspoons extra-virgin olive oil

1 cup whole-wheat couscous

1 1/2 cups frozen peas

2 tablespoons chopped fresh dill

1 teaspoon freshly grated lemon zest

Salt & freshly ground pepper to taste

1/2 cup freshly grated Parmesan cheese


  1. 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.
  2. Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
  3. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.