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Couscous Primavera

Couscous Primavera

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Chef John

Chef John

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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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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.
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Reviews

Marbear
12

Marbear

8/2/2012

I liked the combination of veggies and flavors in this dish! Next time I would probably halve the couscous or double the veggies, just because I'm a big fan of the green stuff. Thank you! :)

missmj
12

missmj

6/13/2012

I loved this recipe - definitely going to be a go-to for the summer. I did sub cilantro for the mint and served with some grilled shrimp - so good!

cnelson204
4

cnelson204

3/13/2013

Loved this dish! We'd give it 10 stars if we could! I only had 1 1/2 cups of couscous, so I cooked a box of Near East brand Quinoa and Brown rice and added that with the hot broth. Also, I didn't cook any of the vegetables, just added them with the boiling broth and let it all sit. Sooooo good. The mint really added a nice touch.

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