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Springtime Couscous

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Recipe By Dr. Michael Fenster, MD

Couscous is basically a pasta. This makes a nice side dish anytime, but it pairs exceptionally well with any lamb dish.

Serving size 8 oz; 280 Calories; 1.5g. Total fat; 53g. Carbohydrate

Makes 8 servings



  • 2 tablespoons olive oil
  • 2 cups couscous, preferably Israeli type
  • 2 ½ cups chicken stock
  • 1 cup fresh peas (frozen is OK)
  • 1 cup baby carrots cut into a small dice
  • 8 ounces pearl onions, peeled
  • 1 tablespoon mint, finely chopped


    1. In a medium sauté pan heat 1 tablespoon olive oil. Add the couscous and lightly toast, stirring frequently about 3 minutes.
    2. While the couscous is toasting, bring the stock to a boil. Remove the couscous and place in a large bowl, add the stock and cover for 8-10 minutes.
    3. While the couscous is finishing, heat the remaining 1 tablespoon of olive oil and add the onions and cook for 2-3 minutes.
    4. Add the carrots, cook for another minute and then add the peas and cook for another 1-2 minutes.
    5. Remove and add to the couscous mixture. Add chopped mint and mix well. Season as needed with salt and pepper.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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