Couscous Primavera - cooking recipe

Ingredients
    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
Preparation
    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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