Spring Couscous & Veggies

Spring Couscous & Veggies

Spring Couscous & Veggies with fresh seasonal vegetables and greens makes for a refreshing meal for lunch or dinner. Mix and match with different vegetables such as carrots, turnips, cauliflower, or broccoli. Try pairing it with your favorite dressing as well for another layer of flavor!


Spring Couscous & Veggies

  • 1 cup couscous
  • 2 cups vegetable broth
  • 1/2 tsp paprika
  • 1 tsp black pepper
  • 2-3 small radishes, thinly sliced
  • 1 cup radish greens, rinsed & stems removed
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 cup snow peas or sugar snap peas, halved
  • 2 cups spring mix greens for serving
  • Salt & black pepper to taste
  • 1 tsp ground mustard
  • 1/2 lemon, juiced
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp ground thyme
  • 1 Tbs olive oil
  • Optional topping: honey mustard dressing, balsamic vinagrette, green goddess dressing


  1. Begin by preparing your vegetables.
  2. Then, in a large skillet, heat the olive oil on high.
  3. Once hot, sauté the onion and bell pepper for 2-3 minutes.
  4. Next, add in the radishes, peas, a dash of salt and black pepper, the ground mustard, thyme, paprika, and garlic powder.
  5. Stir the vegetables together and cook until tender, about 7-10 minutes.
  6. Then, add the lemon juice and radish greens. Continue cooking until the greens are thoroughly wilted.
  7. Reduce heat of the vegetables to low.
  8. Then, in a medium sauce pan, bring two cups of vegetable broth to a boil.
  9. Once boiling, add in the couscous and quickly stir with a fork until the couscous absorbs the broth and becomes fluffy. Remove from heat immediately and mix in with a 1/2 tsp of paprika and a 1 tsp of black pepper. Remove the vegetables from heat as well.
  10. Serve the couscous with a mix of spring greens and the sautéed vegetables. Top with a dressing if desired, and enjoy!

Nutrition Information

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