Couscous Primavera

Couscous Primavera

12
Chef John 15232

"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."

Ingredients 35 m {{adjustedServings}} servings 306 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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 12

  1. 18 Ratings

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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
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
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.