Mint Pesto Couscous with Broccoli and English Peas

Special.Fork's picture

Oct. 12, 2012

This recipe substitutes mint for basil in the pesto, which adds a summery freshness and fragrance. However you can really use any green leafy herbs that are lying around if you are looking to empty your fridge. Couscous is also a wheat grain but the texture and flavor are very different from pasta. While bland on its own, couscous absorbs flavors much better than pasta. Couscous is also quicker cooking and requires no draining.


Couscous grains 1 Cup (16 tbs)
Boiling water 1 1/4 Cup (20 tbs)
Salt 1 Tablespoon
Broccoli florets 2 Cup (32 tbs)
Frozen peas 1 Cup (16 tbs) , unthawed
Pine nuts 3 Tablespoon , toasted
Feta cheese 1/4 Cup (4 tbs) , crumbled
For mint pesto
Fresh mint leaves 1 1/4 Cup (20 tbs)
Parmesan cheese 6 Tablespoon , grated
Lemon juice 2 Tablespoon
Olive oil 1/2 Cup (8 tbs)
Salt 1/2 Teaspoon
Cracked black pepper 1/2 Teaspoon



1. Combine the couscous with 1 ¼ cups of boiling water. Bring to a simmer and then cover and turn off the heat. Let sit for 5 minutes, uncover and fluff with a fork.

2. Meanwhile, make the pesto: In blender container, combine the mint, Parmesan, lemon juice, olive oil, ½ teaspoon of the salt and pepper and blend until smooth.

3. To cook the broccoli and peas, fill a pot with enough water to cover the broccoli, add the remaining 1 tablespoon salt and bring to a boil. Add the broccoli and boil about 3 to 5 minutes just until broccoli is crisp-tender.

4. Add the frozen peas, stir, then immediately drain broccoli and peas into a colander. Peas will cook from residual heat.


5. To assemble, in a large bowl, combine couscous, broccoli and peas, pesto, pine nuts, and feta and toss with two forks to combine. This dish is delicious warm or cold.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 662Calories from Fat 379

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 2233 mg93.04%

Total Carbohydrates 50 g16.7%

Dietary Fiber 5 g20%

Sugars 2 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet