- 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
- Combine couscous, green onion, jalapeno, 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 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.
03/28/2018
recipepes.com
Couscous Primavera, recipe
PT15M
PT1H
5
455 calories
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