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Whole Wheat Couscous with Lemon, Peas and Chives

Looking for a simple side dish to serve this summer?  I made this Whole Wheat Couscous with Lemon, Peas and Chives the other night and it turned out great!  I served it along with some glazed, grilled salmon and it was a big hit at dinner.  Even my husband, who admittedly is not a couscous fan, decided that he liked this dish and would be happy to eat it again.

I think part of the reason this recipe went over so well is because I used Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy.  The added flax and soy give the couscous a little more texture, not to mention the added health benefits.  Foods that are mushy, like avocados, are not my husband’s favorites.  So I wanted to make sure I packed this dish with as much flavor and crunch as possible.   Onions, garlic, fresh chives and lemon get things off to a great start and sweet peas and toasted sliced almonds finish things up with bright color and the little bit of extra crunch I was looking for.
I’m glad this recipe passed the “husband test” because it’s really quick to put together and gets some whole wheat onto our plates as well as other wholesome ingredients.  Couscous cooks and is ready to serve in about ten minutes.  Ten minutes!  It’s hard to beat that in a side dish race.  The ingredients I added to the couscous only take a few extra minutes to prepare, so it remains an easy go-to side dish for those nights when time is scarce and tummies are rumbling.

Chop up the onion and garlic and sauté them in a large skillet over medium-high heat until the onion is tender and golden – about 5 minutes.
Stir in the chicken stock – another flavor booster – and bring the mixture to a boil.  Add the couscous, give it a quick stir and then remove the pan from the heat, cover and let it stand for 10 minutes.

Stir in the peas, chopped chives, lemon zest and lemon juice.  Season with a little salt and pepper to taste.   Transfer the couscous to a medium-sized serving bowl and sprinkle a handful of toasted sliced almonds on top.
That’s it – almost effortless.

I’m really happy with how this dish turned out and will serve it again the next time we grill.  It went well with the salmon we had for dinner and I think it would be good with chicken or grilled pork tenderloin, too.  Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy is the perfect compliment to lots of different flavors, which makes it an easy go-to option.  It’s so quick to fix and healthy, you just can’t beat it.  Give this combination of lemon, peas and chives a try the next time you’re looking for an easy, delicious side dish.  Enjoy!

Whole Wheat Couscous with Lemon, Peas and Chives



Heat the oil in a large skillet.  Add the onion and garlic and sauté over medium heat until the onion is golden brown and tender.  Add the chicken stock and bring to a boil.  Pour in the couscous and stir.  Remove the skillet from the heat and cover.  Keep covered for 10 minutes.  Stir in the peas, chives, lemon juice and lemon zest.  Season with salt and pepper to taste.  Transfer couscous mixture to a medium-sized serving bowl and sprinkle the toasted almonds on top.  Serve warm or at room temperature.

Adapted from Bon Appétit
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Author: Holly

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