Ingredients
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1 1/2 cups vegetable broth or 1 1/2 cups reduced-sodium chicken broth
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1 teaspoon extra virgin olive oil
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1 cup whole wheat couscous
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1 cup frozen peas
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1/2 cup canned chick-peas, drained and rinsed
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped of fresh mint
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2 tablespoons chopped fresh basil
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1 teaspoon freshly grated lemon zest
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fresh ground pepper
Instructions
- Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous, peas and chickpeas. Cover and let stand for 5 minutes.
- Add parsley, mint, basil, lemon zest and pepper to the couscous.
- Toss lightly with a fork and serve hot.