Recipe Description:
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll need. (Frozen peas work fine if that's all you have.) To make this a little more substantial, you can if you like add a cupful of drained and rinsed canned chickpeas. Don't skimp on the herbs; the dish really shines with them.

Time to Prepare:
Prep Time: 15 Minutes | Start To Finish: 20 Minutes

Difficulty:
Easy

Ingredients:
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups fresh or frozen peas
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1 teaspoon freshly grated lemon zest
Freshly ground pepper to taste

Instructions:
1. Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.

2. Meanwhile, cook peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.

3. Add peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.

No of Servings:
4 Servings, 3/4 Cup Each

Nutritional Information:
Per Serving: 296 Calories; 5 G Total Fat (1 G Sat, 3 G Mono); 0 Mg Cholesterol; 55 G Carbohydrate; 12 G Protein; 10 G Fiber; 380 Mg Sodium.