A perfect salad for busy days, our Garden Couscous can be whipped up in minutes. Simply heat vegetable stock, peas, and asparagus, then add it to your bowl of couscous and let it sit for a few minutes to cook. This recipe makes a wonderful plant-based meal: light, fluffy and flavorful with no fuss and very little mess.
2 cups vegetable stock
2 cups dry couscous
1 cup fresh peas, shelled (or frozen peas, thawed)
1/2 cup green onions, chopped
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 fresh jalapeño pepper, finely diced
2 tablespoons fresh mint, chopped
1/2 teaspoon ground cumin
Pinch cayenne pepper
Freshly ground black pepper to taste (optional)
In a large metal mixing bowl, mix couscous, green onion, jalapeño, cumin, and cayenne pepper.
In a sauce pan, add vegetable stock, asparagus, and peas. Heat vegetable stock over high heat until it boils.
Pour stock into the metal bowl and shake the bowl so couscous settles into liquid.
Cover bowl with foil and let couscous stand for 10 minutes.
Fluff couscous with a fork. Stir in mint and black pepper to taste, if using. Serve it hot.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.