Serves

4

Prep time 15 minutes

Cook time 25 minutes

Ingredients

3 Tbsp. olive oil, divided

1/2 medium yellow onion, finely diced (about 1 cup)

Kosher salt

1/4 tsp. minced garlic (about 3 cloves)

1/4 tsp. dried red pepper flakes

2 small zucchini, diced (about 2 cups)

2 cups shredded carrots

2 cups uncooked pearl couscous

3 cups College Inn® Chicken Broth

1 can (15.25 oz.) Del Monte® Tender Petites® Very Young Small Sweet Peas, drained

1 cup cherry tomatoes, halved or quartered

2 Tbsp. thinly sliced fresh basil

1 Tbsp. fresh lemon juice (about 1/2 lemon)

1/3 cup freshly grated Parmesan cheese 

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Directions

  1. Heat 2 Tbsp. olive oil in a large saucepan over medium heat. Add onion and a pinch of salt and cook 4 minutes, stirring occasionally, until softened and slightly golden. Stir in garlic and red pepper flakes; cook for 30 seconds. Add zucchini, carrots, couscous and a few pinches of salt; stir.

  2. Add broth and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 to 12 minutes until couscous is tender and all the broth has been absorbed. Remove from heat, uncover and fluff couscous with a fork. Stir in peas; let sit 5 minutes for the flavors to meld and the peas to warm through.

  3. In a medium bowl, mix together tomatoes, basil, lemon juice and remaining 1 Tbsp. oil. Season to taste with salt. Serve tomatoes over couscous and sprinkle with Parmesan.

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