Couscous with asparagus and mint

    35 min

    Combine couscous with fresh asparagus, spring onions, jalapeno pepper, peas and fresh mint to create this light side dish.

    1 person made this

    Serves: 6 

    • 345g dry couscous
    • 50g chopped spring 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
    • 475ml vegetable stock
    • 1 bunch asparagus, trimmed and cut into small pieces
    • 140g fresh or thawed frozen peas
    • 2 tablespoons chopped fresh mint
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine couscous, spring 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 the 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.

    See it on my blog

    Food Wishes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (36)


    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!  -  13 Jun 2012  (Review from Allrecipes US | Canada)


    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!  -  02 Aug 2012  (Review from Allrecipes US | Canada)


    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.  -  13 Mar 2013  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate