Couscous Primavera recipe

All Recipes Side Dish Vegetables Green Peas

Ingredients

2 cups dry couscous
½ cup chopped green onions
1 fresh jalapeno pepper, finely diced
2 tablespoons olive oil
½ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground black pepper
2 cups vegetable stock
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 cup shelled fresh or thawed frozen peas
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste

Nutrition Info

306 calories
carbohydrate: 53.7 g
cholesterol: : -
fat: 5.3 g
fiber: 6.3 g
protein: 10.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 163.7 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl, stir until olive oil is completely incorporated.

  2. Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.

  3. Pour stock, asparagus, and peas over couscous mixture, shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

Recipe Yield

6 servings

Recipe Note

This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.

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