Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavor—though standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks .
Recipe information
Total Time
40 minutes
Yield
Makes 6 to 8 servings
Ingredients
2 tablespoons extra-virgin olive oil
1/2 teaspoon turmeric
1 cup minced onion
3 garlic cloves, minced
1 1/2 cups vegetable stock
1 1/4 cups whole wheat or plain couscous (one 7.6-ounce box)
2 cups frozen petite peas, thawed
1/2 cup minced fresh chives
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1/3 cup sliced almonds, toasted (for garnish)
Preparation
Step 1
Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about 5 minutes. Stir in stock; bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
Step 2
Transfer couscous to a serving bowl, garnish with almonds, and serve.
Nutrition Per Serving
Per serving: 197 calories
6 g fat
6 g fiber
#### Nutritional analysis provided by Bon Appétit
