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My review
Couscous Primavera
68k
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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Ingredients
35 m servings 306Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4469 Ratings
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Most helpful positive review
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!
Most helpful critical review
5/20/2017
I made it exactly as instructed and found it very dry and rather bland despite all the spices.
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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!
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! :)
4/25/2014
Ok so I used all the ingredients to the T, but preparations were done differently. I cooked pearl couscous in sauce pan with broth. Then microwaved and strained the peas. I sauteed onion, ja...
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 di...
2/24/2013
This was a great recipe and can be customized in so many ways. I read one review where someone served it with grilled shrimp. That sounds great. I made it just the way the recipe called for an...
7/8/2014
Tip: Mushroom stock is SOOO much tastier than Vegetable stock. This is a wonderful recipe you can adjust to your taste. I usually use whatever herbs or veggies I have around at the time. I wil...
2/21/2013
This dish has several things going for it; easy to make, inexpensive, colorful, and very delicious. This is a definite keeper for my recipe box.
2/13/2013
I have made this recipe over a dozen times now because my family and I love it. It is a simple, healthy option which we use for a main dish, not a side dish. I do make a yogurt, cucumber, cumin,...
9/25/2012
Nice and hot. Wondered if I should use more liquid. Other than that, it's great