Couscous with Peas and Onions
Couscous is cooked with sage, peas, and onions for a savory side dish. Look for couscous or whole grain couscous in the aisle near the rice.
- Yield
- 4 servings
- Serving size
- 1 cup
- Rating
- 3.41 of 5 (70 ratings)
Food groups
- Grains: 1 1/2 ounces
- Vegetables: 1/2 cups
Ingredients
- 1 teaspoon olive oil
- 1 cup onion, finely chopped
- 1 cup frozen green peas
- 1/2 teaspoon ground sage
- 1 1/3 cups water
- 1 cup couscous
- salt (1/2 teaspoon, optional)
Directions
- Wash hands with soap and water.
- Combine oil and onions in heavy skillet.
- Sauté for 5 to 10 minutes until lightly browned.
- Add the peas, sage, water, couscous, and salt if desired.
- Cover and cook on medium heat for about 5 minutes or until peas are tender but still bright green and all of the water is absorbed.
- Fluff with fork.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 181.11 |
| Total Fat | 1.5 g |
| Saturated Fat | 0.26 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 35.1 g |
| Dietary Fiber | 4.07 g |
| Total Sugars | 3.57 g |
| Added Sugars included | 0 g |
| Protein | 6.69 g |
| Calcium | 31 mg |
| Potassium | 168 mg |
| Sodium | 39.4 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 23 mg |
| Phosphorus | 67 mg |
| Selenium | 31 mg |
| Zinc | 1 mg |
| Vitamin A | 42 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 7 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 12 mcg |
| Folate | 47 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 17 mg |
Notes
Serve with lemon wedges or balsamic vinegar.
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Source
Recipe by: CHOICES: Steps Toward Health — UMass Extension Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/couscous-peas-and-onions. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.