Recipe by 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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chopped green onions
fresh jalapeno pepper, finely diced
ground black pepper
asparagus, trimmed and cut into 1/4-inch pieces
shelled fresh or thawed frozen peas
chopped fresh mint
salt and freshly ground black pepper to taste
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! :)
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!
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 didn't cook any of the vegetables, just added them with the boiling broth and let it all sit. Sooooo good. The mint really added a nice touch.
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 and thought it was great just as is. I served it as a side dish with oven fried chicken. I am thinking that next time I might make it with chick peas for a protein rich, vegetarian main dish. Overall a great recipe.
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, and mint sauce to go with it because the couscous can be a bit grainy, but don't let that take away from you trying it by itself. Also, there is a video that goes with this recipe that I love to watch each time because it is humorous.
Nice and hot. Wondered if I should use more liquid.
Other than that, it's great
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 will often trade the mint, for basil, cilantro or parsley, depending on what is fresh in my garden. I will also use any vegis in my refrigerator that are leftover from previous meals..Carrots, zucchini, green beans etc.
You can't add to many vegetables if they are diced small. I almost prefer to have a half vegis to half pearl couscous in the end. Is a wonderful accompaniment to shrimp, fish, chicken or vegetarian alternative meats.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
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