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Whole Wheat Pearl Couscous with Peas and Mint

A bright summer salad. High Fiber, Low Sugar, Soy Free, Vegetarian.

  • 2 Tbsp Olive Oil plus more as needed
  • 1/2 Onion large-sized, diced
  • 1-1/4 to 1-1/2 cups Vegetable Broth
  • 1 cup Whole Wheat Pearl Couscous
  • 2/3 cup Green Peas (fresh or frozen)
  • 1/4 cup Parmesan Cheese grated, plus more to garnish
  • Salt and Pepper to taste
  • 2 Tbsp Mint fresh & chopped


Step 1

Heat olive oil in saucepan over medium heat. Add onions and saute until translucent.

Step 2

Add vegetable stock to onions and bring to a boil. Add pearl couscous and return to a boil. Then, reduce heat to low, cover and simmer until all liquid has been absorbed. If couscous is not tender enough, add additional vegetable stock and simmer until absorbed.

Step 3

Remove from heat and add peas and parmesan. Season to taste with salt and pepper. Add just enough oil to prevent the couscous from clumping. Let cool to room temperature.

Step 4

Stir salad to break up any clumps that may have formed then mix in chopped mint. Garnish with parmesan.

Makes 4 servings as a side dish.


Want to fancy this dish up? Take Jess in Inventory's hint and add prosciutto, fresh or crisped.
Whole Wheat Pearl Couscous with Peas and Mint

Servings: 4


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Whole Wheat Pearl Couscous

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