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Couscous Primavera

Rated as 4.49 out of 5 Stars

"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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35 m servings 306
Original recipe yields 6 servings


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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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 306 calories; 5.3 53.7 10.9 0 164 Full nutrition

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Read all reviews 44
  1. 69 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

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

I made it exactly as instructed and found it very dry and rather bland despite all the spices.

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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!

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! :)

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...

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...

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...

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...

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.

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,...

Nice and hot. Wondered if I should use more liquid. Other than that, it's great