Sweet peas and briny feta give instant couscous enough flavor for a quick lunch. Lemon and olive oil keep the grains loose and make a simple dressing without an extra pan.
Before you start
Use fine instant Moroccan couscous. Check the package water ratio, since brands can differ. Pearl couscous needs its own simmering method.
Lemon Feta Couscous with Green Peas
Sweet peas and briny feta give instant couscous enough flavor for a quick lunch. Lemon and olive oil keep the grains loose and make a simple dressing without an extra pan.
Ingredients
Method
- Bring the measured water to a boil. Stir in the couscous, remove from the heat, cover and let stand for 5 minutes or as directed on the package.
- Meanwhile, cook the peas according to their package. Drain them well so excess water does not soak the couscous.
- Fluff the grains with a fork. Fold in the peas, olive oil, lemon juice and scallions.
- Divide between bowls and add the feta just before serving. Taste the finished bowl before seasoning further.
Notes
If the couscous clumps, rake it gently with a fork while it is warm, then drizzle in the dressing.
Nutrition estimate per serving
| Energy | 474 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrate | 68 g |
| Fat | 14 g |
| Fiber | 8 g |
Calculated from the listed ingredient weights using generic food composition values. Brands, draining and cooking losses can change the values. USDA FoodData Central
Explore more meals in the SkilletGlow recipe index.
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