This couscous recipe only takes ten minutes to prepare and is filling, tasty, and healthful. The name comes from pasta primavera, which, like this dish, makes use of seasonal, fresh, and green ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
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
Instructions
- Combine couscous, green onion, jalapeño, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
- Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
- Pour stock, asparagus, and peas over couscous mixture; shake the 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.
Reviews
Delicious. I first sautéed the couscous with green onions and added also three chopped garlic cloves for about 5 minutes. Kept the rest the same.
It’s just okay. Its rather bland flavor doesn’t lend itself into being a keeper for me.
I used Israeli couscous. It did not ‘cook’ in the time allotted… I had to add stock and heat it in a pot…. Maybe this called for smaller couscous, but it didn’t indicate that.
It was good and I might make it again but probably not something I’d necessarily recommend. I suggest adding more veggies than it calls for.
I did like this recipe. it seemed pretty healthy. I added a squirt of lemon and some crumbled feta cheese on top and ate it as a meal. Don’t think I’ll make again but glad I tried it!
I really liked it, specifically the ease of preparation. My first time cooking couscous! And I love the veggies in it. I will definitely do this again but, following the suggestion of another reviewer, add more veggies or reduce the couscous. Also need to experiment with spices. New to cooking, so it’s really no wonder that it wasn’t perfect for me the first time around. Thanks for such a great recipe!!
I have made this several times & love it!!! If you’re making it for 2 people, I would definitely consider cutting the amount of couscous in half. It will be plenty, plus leftovers! I added a few ingredients, which I think really elevated the recipe- lemon-pepper, artichoke hearts, and shaved Parmesan cheese. Yum!
I had to add addition vegetable broth as it was way to dry. Once done all was well especially the second day. Followed the recipe without exception. Next time I’m going to add a bit of curry powder to give it a little more zip in flavor.
We lighten up on the jalapeno, but otherwise stuck to the original recipe. It was a hit, even with my picky kid who turns her nose up at green veggies. I had it the next day cold with a poached egg on top, yum!
I didn’t have green onions so I substituted vidalia. Delicious!! Love this recipe. So easy to make.
This is a great side dish to make in Spring, when asparagus are in season. The recipe makes 8 to 9 servings as a side. The 1st time I made this, I followed as is , except by using chicken stock, and I felt that the couscous was on the dry side. Now, when I make this I double the stock.
So easy and perfectly fluffy!
sideI have never tried couscous before and I looooove it. This side dish was perfection next to the peposa beef. It added a little fiery kick that everyone enjoyed. It wasn’t so overwhelming that you couldn’t taste anything yet it was definitely strong enough that you knew it was there. We will eat it again, I look forward to making couscous more often. Thanks Chef John!!
We enjoyed this dish. However, I added quite a bit more vegetable stock/broth when it was about time to serve because it seemed to need it. We didn’t put the mint in because I’m not sure we would care for that. I put jalapenos in half of it; my husband would like that kind of kick, but not me. Certainly a hearty and healthy dish. I
One of the best quick dinners you could make. I used zucchini instead of asparagus because that’s what the store had available and tossed some pan fried scallops on top. Easy winner.
I doubled the recipe. And I used about 2 pounds of salmon. ( this makes about six servings). I baked it with coconut oil butter on top of the fillets , smoked Paprika , Cayenne, garlic salt, and black pepper. I baked it for about 12 minutes. Shredded the salmon. Put lemon juice over shredded fish. set that aside . I used two boxes of couscous. I did not use jalapeño. I used dried mint instead of fresh mInt. I also added dried cilantro. I did follow the same cooking method for broth/couscous. I added the fish at the very end and did a light stir.
I can’t eat any form of onion so I had to leave that out and I didn’t have any asparagus, but I did put in the peas and added red pepper. It was very good! Will make it again but with asparagus.
This was really good. I didn’t have asparagus but did have edamame and added that instead. I followed the recipe exactly and was surprised that you left the couscous in the bowl I have never prepared it that way and then realized that is what the recipe says to do on the box!! Thank you for educating me as well. It was loved by all. Even tho kiddos. Thank you for a flavorful recipe that is quick, easy and most imp the kids will eat.
Great lemony flavor.
I made it exactly as instructed and found it very dry and rather bland despite all the spices.
Really enjoyed this salad, even better next day will definitely make this again