Spring Couscous with Asparagus, Peas and Mint

Average rating of 4/5. (4 Ratings)
My rating
  • I love it!
  • I like it a lot!
  • I like it.
  • Just okay.
  • Not for me.
Spring Couscous with Asparagus, Peas and Mint
What's your Take?
Prep Time 15min Cook Time 10min

Here's a quick, one-pot meal that makes the most of spring greens: asparagus, two types of sweet pea, and mint all get folded into a delicious dish that pops with the flavors of lemon and feta and the crunch of pumpkin seeds. Serve the dish hot or cold, as a side dish or main dish, and vary the veggies according to the season: make it with tomatoes, corn, and basil in the summer, or with winter squash in cold weather -- just be sure that everything is cooked before you add the couscous, as this is a more-or-less instant grain.

What you'll need

  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided use
  • 1 tablespoon finely chopped shallots (you can use onion instead)
  • kosher salt
  • 1 bunch asparagus, sliced diagonally into 1/2-inch pieces
  • 1/4 pound sugar snap peas, sliced diagonally into 1/2-inch pieces
  • 1 cup green peas (frozen are fine: thaw them in a sieve under hot running water)
  • 1 cup chicken broth (or one cup water mixed with 1/2 teaspoon salt)
  • 1 cup couscous
  • 1 cup green, hulled pumpkin seeds (pepitas)
  • 1-2 tablespoons finely chopped fresh mint
  • 1-2 tablespoons finely chopped fresh parsley
  • The juice and grated zest of 1/2 a lemon
  • 1 cup crumbled feta

How to make it

  1. In a medium-sized pan, heat the butter and 1 tablespoon of the olive oil over medium heat and sauté the shallots with 1/2 teaspoon salt until they are just starting to brown, around 5 minutes.

  2. Add the asparagus, snap peas, and peas, and stir just to coat them with oil, then add the broth, raise the heat, and bring to a boil. Stir in the couscous, turn off the heat, cover the pot, and leave it undisturbed for 10 minutes.

  3. Meanwhile heat the remaining tablespoon of oil in a very small pan and fry the pumpkin seeds over medium heat, stirring, until browned and popping, about 3 minutes. Stir in 1/2 teaspoon of salt, and leave to cool.

  4. Return to the couscous and transfer it to a large bowl, using two forks to separate and fluff the grains. Stir in the herbs, lemon juice and zest, and feta, then taste and re-season, adding more lemon juice, salt, herbs, or a splash of olive oil as necessary.

  5. Finally, stir in the pumpkin seeds and serve.

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.
Most Popular on Facebook