Couscous Primavera

Ingredients

• 2 cups dry couscous
• 1/2 cup chopped green onions
• 1 fresh jalapeno pepper, finely diced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 pinch ground black pepper
• 2 cups vegetable stock
• 1 bunch asparagus, trimmed and cut into 1/4-inch pieces
• 1 cup shelled fresh or thawed frozen peas
• 2 tablespoons chopped fresh mint
• Salt and freshly ground black pepper to taste

Directions

Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.

Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.

Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.