Couscous with Minted Pea Ragoût


30 minutes or fewer 

Turnips may sound unusual in this North AfricanÂ?inspired stew, but they balance the flavor and texture of the dish.

  • 6Servings


  • 4 1/2 cups low-sodium vegetable broth
  • 1 10-oz. pkg. Parmesan-flavored instant couscous
  • 1/2 cup chopped fresh parsley
  • 3 Tbs. olive oil
  • 3 medium-sized turnips, peeled and diced
  • 3/4 tsp. ground cumin
  • 4 green onions, coarsely chopped
  • 1 10-oz. bag frozen peas
  • 1 8-oz. pkg. Italian-style baked tofu, cubed
  • 1/2 cup chopped fresh mint leaves


Bring 2 cups broth to a boil. Put couscous, parsley and 1 Tbs. olive oil in large serving dish. Pour hot broth over mixture, stir to combine; cover, and let sit 10 minutes.

Meanwhile, heat remaining olive oil in large pot over medium heat. Add turnips, cumin and pinch of salt. Cook 5 minutes, stirring occasionally. Add green onions, peas, tofu and remaining broth. Mix in 1/4 cup mint leaves. Cook 10 minutes, uncovered, stirring occasionally.

Fluff couscous with fork. Reheat 1 minute in microwave, if necessary.

Make well in middle of couscous, and fill with ragoût. Garnish with remaining mint leaves and serve.

Nutrition Information

  • Calories: 384
  • Carbohydrate Content: 52 g
  • Cholesterol Content: 2 mg
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 19 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 967 mg
  • Sugar Content: 8 g