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Tomato Pea Couscous

I modified a recipe I found in a magazine, keeping good nutrition in mind. With a hint of cumin and other mellow flavors, this is a quick-to-fix that's ideal with many entrees.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 cup frozen peas
  • 1/2 cup coarsely chopped seeded tomato
  • 3/4 cup uncooked couscous


  • In a large saucepan, saute onion and garlic in oil until tender. Stir in cumin; cook and stir for 30 seconds. Stir in the broth, peas and tomato. Cook for 1-2 minutes or until peas are almost tender. Stir in couscous; cover. Remove from the heat; let stand for 5 minutes. Fluff with fork.
Nutrition Facts
3/4 cup: 184 calories, 4g fat (1g saturated fat), 0 cholesterol, 182mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Average Rating:
  • wrenjen523
    Feb 16, 2014

    Its an excellent dish, and as per another review, my cookbook recipe suggested a 1/2 cup ground cumin. The above amount (1/2tsp) was used. Its perfect for dinner or lunch. I don't know if I would make it for company but I'm thrilled at how easy it was. I used Tofu to make it a full meal.

  • mimicotom
    Feb 20, 2012

    This recipe is so easy to make and it received rave reviews from my guests. A do over, for sure. I would not alter the recipe one bit.

  • adduckett
    Jan 3, 2011

    In the taste of home cookbook, Cooks who care, p.328, there is a missprint it calls for 1/2 a cup of cumin. We didn't use that much ofcourse, but still not too impressed