- 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
- 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.
- Meanwhile, cook peas in a medium saucepan of lightly salted water just until tender, about 2 minutes. Drain.
- Add peas, parsley, mint, basil, lemon zest and pepper to the couscous; toss lightly with a fork. Serve hot.