Go Back
–+ servings
Overhead view of a bowl of couscous.
Print

Lemon Couscous with Peas and Parmesan

Lemony couscous with peas and parmesan cheese is a great tasting side dish. It goes perfectly with fried chicken breast.
Course Side Dish
Cuisine American
Keyword couscous with peas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 407kcal
Author Joe Boyle

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Adapted from Food Network, Giada at Home.
  2. 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.

Nutrition

Calories: 407kcal