Warm, golden, and fragrant, this couscous dish is the kind of weeknight dinner that feels nourishing without any of the heaviness that can trigger discomfort. The broth steeps with freshly grated ginger and ground turmeric, infusing every grain with gentle, anti-inflammatory flavor before a single bite is taken. Whole-wheat couscous absorbs the liquid off the heat in just five minutes, which means there's no prolonged cooking and no greasy stovetop situation — just light, fluffy grains that are easy on the stomach. Thawed peas fold in at the end for a pop of sweetness and color, while fresh parsley keeps things bright without leaning on acidic or high-fat additions that can aggravate reflux. The optional fresh mint is a lovely finishing touch if you tolerate it well. It serves four, so it works beautifully as a simple family side or a satisfying light main on its own.
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Combine the chicken broth, grated ginger, turmeric, and salt in a medium saucepan. Bring to a full boil over medium-high heat.
Stir in the olive oil and whole-wheat couscous. Remove the pan from the heat, cover tightly, and let stand for 5 minutes, until all the liquid is absorbed.
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