Couscous with Spring Vegetables

Couscous with Spring Vegetables

Couscous is quick and easy, makes a great accompaniment to many meals. Add to it whatever vegetables are in season.

Ingredients (serves 4 people)

  • 3 cups couscous
  • 4 cups chicken stock
  • 1tbs salt
  • 1tsp turmeric
  • ½ cup Italian parsley chopped
  • 2tbs fresh mint
  • chopped 100g baby artichokes - remove the outer leaves until you reach the tender centre and cut off the tough end of the stem, these will be used whole. Look for these at your local farmers market,
  • 1 large carrot peeled chopped small
  • 1 cup yellow onion minced
  • ¼ cup pine nuts lightly toasted
  • 1/8 cup currants
  • 2tbs olive oil

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  1. Bring the chicken stock to a simmer.

  2. Heat the olive oil in a separate medium sized pot.

  3. Add the onions and cook until it begins to soften, then add the turmeric, salt, carrots, baby artichokes, Italian parsley, mint and currants.

  4. Sauté until vegetables have begun to soften (10 minutes or so).

  5. Next add the couscous, Italian parsley, pine nuts and hot chicken stock.

  6. Cover the pot and remove from heat.

  7. Let stand for 10 minutes.

  8. Using a fork fluff the couscous.

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The picture contains tuna, French beans, radishes and olives, none of which are in the listed ingredients. Mega ooops on your part.

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The recipes are great when you have run out of ideas and need inspiration. Most of them are quick and easy so you don't need to spend too much time in the kitchen! I sometimes add or change an ingredient and it always works out fine. I couldn't get baby artichokes for the cous cous recipe so I used asparagus tips instead and it turned out very tasty.

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