Creamy Parmesan Couscous with Roasted Vegetables and Peas &



  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 3/4 cup grated parmesan
  • 1 cup frozen, thawed green peas
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups cooked, hot Pearled Couscous with Vegetable Blend
  • chopped parsley
  • cracked black pepper



Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until golden, about 7 minutes. Stir in wine; cook 2 minutes or until reduced by half. Stir in heavy cream and bring to a simmer; whisk in Parmesan. Continue whisking until thickened and smooth, about 3 minutes. Remove from heat and stir in peas and pepper. Stir in hot, cooked Pearled Couscous with Roasted Vegetable Blend. Serve garnished with chopped parsley and pepper, if desired.

Yield: about 5 cups

Serving Size: variable –  recommend ½ – 1 cup per serving

Prep and Cook Time (with ingredients pre-prepped as listed) Under 15 minutes