Pearl couscous is small, round, toasted pasta with grains about the size of peppercorns. You’ll generally find it next to rice and rice mixes in your grocery store. This side dish lends itself to all kinds of dressing up. Add chicken, shrimp or tofu, or stir in some Parmesan or your other favorite cheese.
Ingredients:
4 tablespoons olive oil, divided 2 tablespoons fresh lemon juice 1 large garlic clove, minced 1 (10.72 ounce) container whole wheat pearl couscous 1/4 (quarter) teaspoon salt 1 3/4 cups (one and three quarter) vegetable broth, more if needed 1/2 (half) pound sugar snap peas, washed, trimmed 1/4 (quarter) cup chopped fresh chives
Preparation:
Hands on: 10 minutes
Total time: 20 minutes
Serves: 4
In a small screw-top jar, make dressing by combining 3 tablespoons oil, lemon juice and garlic. Shake vigorously and set aside.
In a medium saucepan, heat remaining tablespoon olive oil over medium heat. Add couscous, sprinkle with salt and sauté 1 minute or until oil coats each grain. Add broth, increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth if necessary.
Put sugar snaps in bottom of a large bowl. Top with cooked couscous. Drizzle on dressing. Let salad sit 5 minutes, then toss and taste for seasoning. Garnish with chives. Serve chilled or at room temperature.
Per serving: 503 calories (percent of calories from fat, 28), 14 grams protein, 76 grams carbohydrates, 9 grams fiber, 16 grams fat (2 grams saturated), 1 milligram cholesterol, 455 milligrams sodium.