A tasty lemon couscous recipe with peas and parmesan is a great side dish and was perfect with pan-grilled chicken breast.
MaryJo was looking through her numerous recipes on her computer and saw this dish. I had made it a couple of times before, but I had just forgotten how good it was. There was lots of couscous in the house…like a quart jar of pearl couscous…so I knew I had to make this and share it with you in a blog post.
Making Couscous with Peas and Parmesan
The ingredients are pretty simple:
- Pearl (or Israeli) Couscous
- Chicken broth
- Lemon zest and juice
- Frozen peas
- Parmesan cheese
- Green onions
Couscous looks like it could be a grain but it is actually pasta made with semolina flour from durum wheat. There are three sizes of couscous, Moroccan which is the smallest. Then Israeli which is the size of black peppercorns. Then there is Lebanese which is a bit larger. We’re using Israeli in this recipe.
Simple Step-By-Step in Cooking Lemony Couscous
Using a large saucepan, add the olive oil and turn up the heat on your stove to medium-high. Once the oil is hot, add the couscous and lightly toast it while stirring for 3 or 4 minutes.
Then add the chicken broth, zest of 2 lemons and the juice of 1 lemon, (about 2 tablespoons), and the salt and pepper. Bring this to a boil then reduce the heat to a simmer and cook the couscous for 8 to 10 minutes. Check if the pasta is cooked through by using a spoon to gather a few kernels to taste.
When the pasta is tender, stir in the peas, scallions, and Parmesan cheese. Let the peas warm up and the cheese melt which will take about 2 minutes. Remove the pot from the heat and serve right away hot.
The couscous should be moist and full of flavor. Check for salt and pepper by tasting and adjusting if necessary.
This lemony pasta goes really well with grilled or pan-fried chicken. It is easy to prepare and would make a perfect weeknight meal.
The versatile couscous is much like quinoa and it absorbs flavors readily and this zesty couscous recipe with peas is a winner.
And be sure to check out these tasty recipes:
- Couscous patties with smoked prosciutto
- Lemony curly kale salad
- Extra spicy shrimp stir fry
- Creamy cauliflower gratin
Lemon Couscous with Peas and Parmesan
- 1 1/2 cups pearl couscous
- 2 3/4 cups chicken broth
- 2 tbsp olive oil
- 2 lemons, zested
- 1 juice from 1 lemon
- 3/4 cup grated parmesan cheese
- 4 scallions, chopped
- 1 cup frozen peas
- 2 tsp kosher salt
- 1/2 tsp black pepper
- In a large saucepan, heat oil over medium high heat, add the couscous and lightly toast while stirring, 3 to 4 minutes.
- Add the chicken broth, lemon zest and juice, salt and pepper, bring to a boil then reduce heat and simmer for 8 to 10 minutes until the couscous is tender.
- Add the peas, scallions, and parmesan cheese, stir to melt the cheese and warm up the peas, 2 minutes.
- Serve warm.
- Adapted from Food Network, Giada at Home.
- Leftovers can be stored refrigerated in an air-tight container for up to 3 days. Reheat in a microwave and add a bit more broth or water to loosen it up.