Photo of Lemony skinny couscous with spring vegetables and goat cheese by WW

Lemony skinny couscous with spring vegetables and goat cheese

SmartPoints® value per serving
Total Time
17 min
5 min
12 min
Couscous joins a mix of fresh spring vegetables and rich, creamy goat cheese in this Mediterranean-inspired side dish that is ready in just 20 minutes. We’ve opted for dill in this recipe which pairs beautifully with asparagus, sugar snap peas, leeks, and lemon, but other fresh herbs would work too. Try fresh basil, oregano, tarragon, or parsley. Cooking the couscous in lemon-infused chicken broth adds bright savory flavor to every bite. When choosing leeks, look for ones that have a lot of white and pale green, which is the tender, edible part providing a milder onion flavor. Leeks need to be washed thoroughly before using to make sure any dirt or grit has been removed from its many layers.


Uncooked leek(s)

1 large, washed well and finely chopped

Uncooked asparagus

1 cup(s), cut into 1” segments

Uncooked sugar snap peas

1 cup(s), halved widthwise

Minced garlic

1 tsp

Fat free chicken broth

2 Tbsp

Fresh lemon juice

2 tsp

Lemon zest

1 tsp

Table salt

1 tsp

Black pepper

¼ tsp

Skinny Pasta Konjac noodles, couscous shaped (WW endorsed)

1 bag(s), rinsed and drained


2 Tbsp, chopped

Crumbled goat cheese

2 Tbsp


  1. Add leek to a nonstick saute pan and cook for 3-5 minutes or until soft over medium heat.
  2. Add asparagus and snap peas and cook for 2-3 minutes or until crisp tender.
  3. Add garlic and cook for 1 minute.
  4. Add chicken broth, lemon juice, lemon zest, salt, pepper, and Skinny Pasta Cous Cous and cook for 2-3 minutes for flavors to meld.
  5. Stir in dill and serve garnished with goat cheese. Yields 2 cups. Serving size: 1 cup