Couscous with Peas and Onions


1 cup onions, finely chopped

1 teaspoon olive oil 

1 cup green peas, fresh or frozen

1/2 teaspoon ground sage

1/3 cup water

1 cup couscous

1/4 teaspoon salt (optional)

  1. Wash peas if using fresh. 
  2. Heat oil in a deep skillet over medium heat.
  3. Sauté onions until lightly browned, 5-10 minutes. 
  4. Add the peas, sage, water, couscous, and salt if desired. 
  5. Cover and cook on low until peas are tender but still bright green and all of the water is absorbed, about 5 minutes. 
  6. Fluff with a fork. 
  7. Serve with lemon wedges or balsamic vinegar. 
  • Try whole-wheat couscous for extra fiber.
Nutrition Facts: 

Serving size: 1 cup (with salt)

Calories: 150

Fruits and Vegetables:  1/2 cup

Fat: 1.5 g

Fiber: 3 g

Sodium: 190 mg


This material was developed by the UMass Extension Nutrition Education Program.

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