Best 4 Spring Vegetable Couscous Recipes

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Spring is a season of renewal and growth, and there is no better way to celebrate it than with a delicious and vibrant spring vegetable couscous. This dish is packed with fresh, seasonal vegetables, such as asparagus, peas, carrots, and zucchini, along with tender couscous, aromatic herbs, and a flavorful vinaigrette dressing. With its bright colors, delightful flavors, and healthy ingredients, spring vegetable couscous is the perfect meal to enjoy on a warm spring day or any time you're looking for a light and refreshing meal.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS



Spring Vegetable Ragoût With Brown Butter Couscous image

The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.

Provided by David Tanis

Categories     dinner, grains and rice, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 teaspoon kosher salt
2 cups fine quick-cooking couscous
6 tablespoons cold unsalted butter, cut into small pieces (3/4 stick)
1 small preserved lemon, rinsed, peel and pulp chopped fine, seeds discarded
1 large pinch of saffron, crumbled into 1/2 cup warm water and left to steep at least 5 minutes
2 cups roughly chopped cilantro leaves and tender stems, plus a few sprigs for garnish (from about 2 bunches)
1/2 teaspoon kosher salt
1 large Serrano chile, cut into 1/4-inch chunks
1/4 cup extra-virgin olive oil
2 tablespoons lime or lemon juice (from 1 lime or lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 medium onion, diced (about 1 cup)
1 medium leek, white and tender green parts, diced (about 1 cup)
Kosher salt and black pepper
3 medium zucchini, cut into 1-inch pieces (about 3 cups)
1 pound asparagus, tough ends discarded and cut into 1-inch pieces (about 3 cups)
1 pound fresh peas in the pod, shucked (1 1/2 cups)
3 pounds fresh fava beans in the pod, shucked and peeled (about 1 cup), optional
10 ounces baby spinach or mizuna greens (about 10 cups)

Steps:

  • In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
  • Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
  • Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
  • Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
  • Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
  • Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
  • Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
  • Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
  • Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams

TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS



Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

1/2 cup whole fennel seeds, toasted
4 (6-ounce) tuna steaks
Olive oil
Salt and pepper
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 red peppers, roasted, peeled, seeded and coarsely chopped
1/4 cup sherry vinegar
1 cup water
Pinch saffron
Salt and freshly ground pepper
6 tablespoons olive oil
1 pound Israeli couscous
Water
Salt and freshly ground pepper
12 spears asparagus, blanched and cut into 1-inch pieces on the bias
2 red peppers, julienned
2 yellow peppers, julienned
1 zucchini, julienned
3 tablespoons soy sauce
1 tablespoon harissa

Steps:

  • Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
  • Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
  • Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.

SPRING-VEGETABLE COUSCOUS WITH CHICKEN



Spring-Vegetable Couscous with Chicken image

This one-pan dish would also be good with sugar snap peas added at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 15m

Number Of Ingredients 9

3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley

Steps:

  • In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 5 g, Protein 22 g

SPRING VEGETABLE COUSCOUS



Spring Vegetable Couscous image

This recipe is so tasty and refreshing-you will want to make it over and over. It's and easy Middle Eastern variation on Pasta Primavera and delicious . "This recipe is so easy and it won't let you down. Great when there is a cool breeze and when it's warm outside",says Mr Food. Recipe and photo from Mr. Food.

Provided by Pat Duran

Categories     Other Main Dishes

Time 15m

Number Of Ingredients 10

1/4 c butter
1 medium zucchini, diced
1 large carrot, diced or shredded
1 medium yellow bell pepper, diced
1 small onion, diced
10 oz pkg. thawed frozen peas
2 1/4 c water or broth of choice
1 1/4 tsp salt
1/4 tsp black pepper
10 oz pkg. couscous

Steps:

  • 1. In a large skillet, melt butter over medium heat. Add zucchini, carrot, bell pepper, and onion and sauté for 5 minutes, or until crisp tender.
  • 2. Add peas, water, salt and pepper; bring to a boil. Remove from heat and add couscous; mix well. Cover and allow to sit for 5 minutes, or until liquid is absorbed. Fluff lightly with a fork and serve.
  • 3. Options: Can use and vegetable you have on hand; and any spiced you like. Sometimes I add celery and mushrooms and broccoli, nuts and cheese..cooked meat or fish may also be added....

Tips:

  • Use fresh, seasonal vegetables for the best flavor and texture.
  • If you don't have vegetable broth, you can use chicken broth or water, but the flavor will be less pronounced.
  • Add a protein source, such as grilled chicken or tofu, to make the dish more filling and complete.
  • If you don't have time to roast the vegetables, you can use a store-bought roasted vegetable mix.
  • Top the couscous with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Conclusion:

Spring vegetable couscous is a delicious and healthy dish that is easy to make and perfect for a light lunch or dinner. It is a versatile dish that can be customized to your liking, and it is a great way to use up leftover vegetables. With its vibrant colors and fresh flavors, spring vegetable couscous is sure to be a hit at your next gathering.

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