Couscous with spring vegetables

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10 min


2 servings

* PLUS Cooking time: 10 minutes


  • 1 1/4 cups water
  • 1/4 tsp salt
  • 1 cup couscous
  • 1/4 cup currants
  • 2 tsp olive oil
  • 2 large garlic cloves , crushed
  • 3 cups sliced mixed vegetables , such as broccoli, peppers, celery and zucchini
  • 1/2 tsp paprika
  • pinch cayenne pepper
  • 2 tbsp lemon juice
  • 2 green onions , thinly sliced


  • Bring water and salt to a boil in a saucepan set over medium-high heat or in a large covered bowl in the microwave. Remove from heat. Stir in couscous and currants. Cover and set aside at room temperature.
  • Heat oil in a wide non-stick frying pan set over medium heat. Add garlic and vegetables. Stir-fry until done as you like, about 2 minutes. Sprinkle with paprika and cayenne and stir into vegetables. Remove from heat. Stir lemon juice and onions into couscous. Serve sautéed vegetables on a bed of couscous.