Couscous Primavera Recipe

Couscous Primavera Recipe

  • 2 cups dry couscous
  • 1/2 cup chopped green onions
  • 1 fresh jalapeno pepper, finely diced
  • 2 tablespoons olive oil
  • 1/2 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
  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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