Traditional recipes

Couscous with asparagus and mint recipe

Couscous with asparagus and mint recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

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

1 person made this

IngredientsServes: 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

MethodPrep: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

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Reviews & ratingsAverage global rating:(61)

Reviews in English (39)

by missmj

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

by Marbear

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

by cnelson204

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

Stacey Snacks

Even though New Jersey is called the "Garden State", we don't really have any produce to speak of until June. Pretty pathetic, if you ask me.

I wait all year to have a garden, to have just 3 1/2 months of produce.

This is the first real recipe that I've made w/ my garden goodies, and I am thankful.

Since my asparagus is very skinny this year, there was no need to cook it, it is so much better eaten raw.

It's also best to throw in the mint just before serving, or the herbs will turn black.

This is a great lunch or side dish to salmon or chicken.
Everything in it is bright and springy.

Spring Couscous w/ Peas, Asparagus & Mint:

1 cup of couscous
1 cup of chicken stock
1 cup of frozen peas, defrosted
a bunch of skinny asparagus spears (blanched if not just picked), cut into pieces
handful of mint leaves
handful of chives, preferably with the flowers (so pretty)
juice of a lemon & the zest
2 tbsp of olive oil
sea salt & pepper
1/4 cup of finely grated feta cheese

Boil the couscous in the chicken stock and take off the heat. Let sit 5 minutes with a lid on, then fluff up with a fork. The liquid should be absorbed. Add the peas to the pot and keep the lid on, so the peas steam.

Once cooled, add the couscous and peas to a big bowl and mix in the other ingredients.
Squeeze the lemon juice and zest over the salad along with the feta cheese.

Drizzle with olive oil and season w/ sea salt & pepper.
Taste and adjust seasonings.

Asparagus Spring Couscous Salad

With the arrival of British asparagus season, here’s a recipe to celebrate the vivid green colour and freshness of spring. Feel free to add whatever you have, jarred artichokes, spinach, frozen or fresh broad beans or tenderstem broccoli. This salad is delicious with our Lemon, Mint & Parsley or Tomato & Chilli Couscous.


Prepare the couscous according to the packet instructions, fluff with a fork and set aside.

Bring a large pan of water to the boil. Blanch the asparagus for 2-3 minutes depending on the thickness. Remove with a slotted spoon and set to one side. Blanch the green beans and soya beans. Drain on kitchen roll.

In a clean jar shake the oil, lemon juice, chilli flakes and salt.

Arrange the couscous on a platter. In a large mixing bowl add all the blanched vegetables rocket, mint and spring onions and gently toss together with the dressing. Serve immediately piled on top of the couscous, sprinkle with black sesame seeds and enjoy straight away.

Couscous Primavera

In the spring I'm always looking for side dishes to serve with grilled meats and fish. The best sides can be made a little ahead of time, and this salad fills the bill. It is also chock-full of the vegetables and fresh herbs that give it the taste of the new season.

Unlike a lot of couscous salads, this one has a little more vegetable than couscous. That is intentional: The bite-size pieces of steamed vegetables are the star attraction. A generous amount of fresh chopped parsley and mint provides the seasoning, vinegar adds balance, and there's just enough oil to moisten the couscous and help it hold together. It's a healthful, flavorful combination.

Make Ahead: This salad can made a few hours in advance. Refrigerate until about 45 minutes before the meal. Allow to come to room temperature before serving.

Servings: 4.5 cups

Heat 1 teaspoon of the oil over medium-high heat in a medium saucepan.

Add the scallions and cook, stirring, for 2 minutes, until they have softened. Add the water and bring to a boil, then add the couscous and a pinch of salt. Stir to combine, cover the pot and remove from the heat. Let sit for 5 to 6 minutes, then transfer the couscous to a large bowl. Use a fork to fluff the couscous and separate the grains. Let cool.

Use a steamer or microwave to steam the asparagus, peas and carrot for 4 to 5 minutes (separately or together), until they are just tender and still retain their bright colors.

Combine the steamed vegetables with the couscous add the mint, parsley, vinegar, 3 tablespoons of the oil and the black pepper to taste. Mix well, then taste and adjust the seasoning with a pinch of salt or a teaspoon or two of oil.

Lemon Couscous Recipe Ingredients

  • Extra virgin olive oil: Standard refined olive oil will work too it just wont have quite as much flavor.
  • Garlic: Only use fresh garlic here.
  • Chicken broth: Vegetable broth works great too.
  • Lemon: Zest before you halve and juice. Use a zester not a grater to zest or you’ll end up with a bitter flavor in the couscous coming from the white pith of the lemon.
  • Salt: Season to taste.
  • Parsley: You can use other herbs here, ideas are listed below.
  • Moroccan Couscous: Note that not all brands require the same amount of liquid. Refer to the back of the package to see if you need to adjust the amount of liquid.

Scroll down below for full recipe with ingredient amounts and print option.

Asparagus and Couscous with Lemon Vinaigrette

It&rsquos been a while, hasn&rsquot it? Yum Goggle keeps us so busy &ndash which is a good thing. I wasn&rsquot even planning on making a post today &mdash that is until I substituted so many things in a recipe that it was no longer said recipe but a fantastic side dish or lunch bowl that will make you glad you read my blog posts!

It all started Sunday morning as I was reading my favorite newspaper insert, Parade. Sit with that a minute &ndash yep, we still get the regular newspaper on Wednesdays and Sundays. Otherwise, we get all our news online on the TV. Anyway, as I was reading I came upon the Community Table section where there was a recipe from the new Vegetable Butcher Cookbook called Asparagus, Hazelnut, Quinoa and Mint Salad with Lemon Vinaigrette. As I read it I thought to myself that I had that box of Quinoa in the cupboard that I&rsquove been meaning to fix&hellip& I would know what it tasted like&hellip&hellip&hellipand it was a pretty good bet that Top Girl would be purchasing Asparagus at the Aldi Sunday afternoon so I would need to figure out something to do with that so why not make it?

Fast forward to today &ndash I decided it would be good to make the dish while the asparagus (I was right &ndash she bought some like she does every spring) was still good and I didn&rsquot have to throw it away. I began gathering the ingredients when I discovered that I did not have a box of quinoa &ndash no &ndash mine was a box of couscous, which I&rsquove never eaten until today. I also didn&rsquot have any hazelnuts or mint leaves &ndash and maple syrup in the vinaigrette? No &ndash that wasn&rsquot happening. So I made the following and it was so doggone delicious that I literally RAN outside to take a photo so I could make this post. It is now in the fridge getting cold (which I think will make it better) just waiting on everyone to get home from work and we can all try. I secretly hope no one else enjoys it so I can have it all to myself. And before I go on &ndash how about the great taste of couscous? What have I been waiting for &ndash I should have been eating this all long.

Asparagus and Couscous with Lemon Vinaigrette


1 bag generally 1 lb. of small asparagus &ndash washed, trimmed and dried on a paper towel.

1 box of Couscous &ndash it makes about 4 cups &ndash made according to package directions.

1 small jar of Pimento &ndash drained and drying on paper towels.

3 Green Onions &ndash cleaned and sliced thinly.

In a large boiling pot of water, drop asparagus in and leave for 2 minutes then using slotted spoon, remove and put directly into ice water to stop cooking. Then drain on paper towels.

In a large bowl, put the couscous in with about ¼ Cup of the vinaigrette mixing until all the couscous is coated.

Add everything else plus more of the vinaigrette to taste &ndash and by the way it tastes fabulous!

Vinaigrette Ingredients:

Juice and zest of 2 lemons

2 Tablespoons Rice Wine Vinegar

2 teaspoons Dijon Mustard

Mix everything except the olive oil together with a whisk.

As you slowly drizzle the olive oil into the bowl, whisk heartily.

I just ate this and it was even better after sitting in the fridge for 2 hours and then on the counter for about 45 minutes. It was room temperature when we ate it and it was so good, I will be adding this dish to our Easter table and several more this year!

Asparagus and Couscous with Lemon Vinaigrette

I hope you enjoy this dish as much as I have and am very pleased that I was able to create a successful recipe!

Couscous recipes

Filling, fast, cheap and healthy, what's not to love about couscous? Make the most of this speedy after-work staple in Moroccan-style tagines, tabbouleh and more.

Couscous salad

Four easy steps to a perfect summer salad

Dukkah-crusted aubergine steaks

Mix up your midweek dinners with this flavour-packed vegetarian option, served over a bed of herby, zesty couscous

Spring vegetable & cauliflower tabbouleh

Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette

Salmon with tahini sauce

This colourful fish supper is ready in just half an hour, served on a bed of couscous with crunchy cucumber and pomegranate seeds

Lemony chicken stew with giant couscous

This healthy Moroccan-style one-pot can be slow-cooked and dished up at different times - ideal for busy households

Harissa salmon with zesty couscous

This no-fuss fish supper is quick enough for midweek, and it's heart-healthy and low calorie too

Pea falafels with minty couscous salad

Give falafel a makeover by using a mix of chickpeas and frozen peas, serve with couscous and a dollop of yogurt for a cheap but tasty meal

Seafood tagine

Use a frozen mix of fish and shellfish to make this Moroccan stew, served over a zesty almond couscous

Mint tea couscous

Whip up this quick and easy Moroccan inspired side dish in just 15 minutes - perfect with lamb, chicken or halloumi

Pomegranate chicken with almond couscous

Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste

Harissa roast salmon with lemon chickpea couscous

Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous - perfect for feeding a crowd

Courgette & couscous salad with tahini dressing

This courgette and couscous salad is great for a quick and healthy lunch or light dinner

Deli couscous

A quick and easy lunchtime favourite, packed with Mediterranean veggies

Spiced lamb kebabs with pea & herb couscous

These peppery paprika lamb skewers are barbecue friendly. Serve with a vegetable couscous flavoured with mint and coriander

Orange & feta giant couscous salad

Pile this Middle Eastern-influenced salad onto platters to serve as part of a party spread

Clementine & honey couscous

Pistachios, clementines, honey and cinnamon make couscous a perfect breakfast dish. Serve with fruit and yogurt

Lemon & mint aubergine tagine with almond couscous

This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt


Super fast and really good! I subbed farro for couscous feta for goat cheese added cauliflower and asparagus and used some leftover "green seasoning" from last week's Trinidadian recipe. Will add cherry tomatoes to serve. Yum!

I omitted the leeks and used lemon zest and a little more salt instead of a preserved lemon (because I didn't have any). It was really good. The texture is a tad bit problematic because the couscous is never drained, so there is a risk it may turn into mush - but other than that it was extremely satisfying.

Delicious! Just be careful adding salt. The preserved lemons are quite salty so I used much less than the “2 heaping teaspoons”. Made this twice so far.

Super tasty. Did use the two tsps of salt, but used kosher salt and felt it was not too salty. Tasted good without but followed the suggestion to add lemon zest and liked this. Will definitely make again.

Nice lemony flavor. I didn't have preserved lemon so used lemon zest and juice of one lemon. Added goat cheese w/ fig. Lovely. Spared the mint. I think that would have been a conflicting taste.

Easy and very delicious. I used frozen peas and didn't have goat cheese, but it still had a nice creamy texture from the leeks. I will make again, I think some lemon zest stirred in at the end would be a nice touch.

I haven't made this, but have it in my recipe box. I just don't understand the photo, is that really Israeli couscous? It looks like some other grain. I have only seen round Israeli couscous.

Easy and a really wonderful dish, just as a meal in it self or as a side.

Ridiculously good. Would say I would make it again but I have already made it twice. Used half the amount of goat cheese and half a preserved lemon the second time, as that's what I had, and still it was delicious. Great served with pan-seared lamb!

Good recipe but I have no idea what they were thinking with the amount of salt. I love salt and have to be very careful about over seasoning. This is too much. Season to taste and ignore that line in the recipe. Otherwise, simple, fast, and would have been delicious.

  1. Heat the couscous in a saucepan until lightly golden then add the vegetable stock
  2. Bring to the boil then reduce to a simmer, cover and cook for 8-10 minutes, stirring occasionally. When tender drain and rinse well under cold water then drain again
  3. Meanwhile, trim the ends of the sugar snap peas, slice the snow peas diagonally and remove any woody ends to the asparagus then cut into thirds
  4. Cook the sugar snap peas for 2 minutes then add the snow peas, asparagus and peas and cook for another 2 minutes. Drain and rinse under very cold water then drain again
  5. Whisk together the oil, lemon juice and zest in a small bowl and set aside
  6. Combine the couscous and veggies in your serving bowl then toss through the lemon and oil
  7. Finely chop the chives and mint and toss through the salad then serve
  8. Enjoy!

So bright and green! I love how fresh this salad is, and only briefly cooking the peas and asparagus means there is still lots of texture as well. The herbs and lemon add zing too, making this salad way more than the sum of its parts. It’s particularly excellent that you can have the whole thing cooked in under 15 minutes – that is hard to beat! Plus, you don’t have to turn your oven on which is a winner on these warm days we’ve already started having!

I’d love to hear about your go-to spring salads as well, I can never have too many salads on rotation in my kitchen!

Couscous with Asparagus and Lemon

Lemony light and fluffy couscous is yet another favorite quick option in my family for Weeknight dinner! It is also Perfect side dish to meat main course, and a crowd-pleaser for grilling event or party.

Couscous with Asparagus and Lemon is quick yet healthy, homemade, dinner having delicious food on plate in minutes. On busy weekdays when I do not have time to cook, instant couscous with hint of lemon and fresh asparagus comes to my rescue. It is so delightful and simple to prepare. Just need 10-15 minutes to get it to dinner table. Plus tastes so amazing that even if when I do not have any meat in refrigerator a couple of hard boiled eggs save the day.

Sharing with you a simple and scrumptious side dish recipe of Couscous with Asparagus and Lemon. Enjoy and never forget to tell me how your family liked it.

Pairing Ideas:

Couscous with Asparagus and Lemon


  • 5-6 Asparagus (Washed and chopped 1 inch size)
  • 1 Cup Couscous (small traditional instant couscous)
  • 2 Egg(s) (hard boiled, optional)
  • 1 tbsp Lemon (Juice)
  • 1/4 tsp Chili Powder (optional)
  • 1/2 tsp Salt
  • 1 tbsp Olive Oil
  • 1 tbsp Italian Parsley (chopped)
  • 1 tbsp Mint (Optional)
  • 1 Garlic (clove, finely chopped)


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