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Garden Couscous Salad

A perfect salad for busy days: light, fluffy and flavorful with no fuss and very little mess.

Print Recipe


  • 2 cups couscous, uncooked
  • 1/2 cup green onions, chopped
  • 1 tbsp jalapeño pepper, finely diced
  • 1/2 tsp cumin, ground
  • Cayenne pepper, to taste
  • 2 cups vegetable broth, low-sodium
  • 1 1/2 cup asparagus, trimmed, cut into 1/4-inch pieces
  • 1 cup peas, fresh, shelled (or frozen, thawed)
  • 2 tbsp mint, fresh, chopped
  • Black pepper, freshly ground, to taste


  1. In a large metal mixing bowl, mix couscous, green onion, jalapeño, cumin, and cayenne pepper.
  2. In a saucepan, add vegetable broth, asparagus, and peas. Heat over high heat until it boils.
  3. Pour broth into the metal bowl and shake the bowl so couscous settles into liquid.
  4. Cover bowl with foil and let couscous stand for 10 minutes.
  5. Fluff couscous with a fork. Stir in mint and black pepper to taste. Serve hot.