Couscous With Asparagus, Snow Peas and Radishes

READY IN: 20mins
Recipe by dicentra

Vegetarian Times. So pretty! Hello Spring.

Top Review by hollyfrolly

Delicious, fresh, flavorful!!! I love the slight crunch of the snow peas- I'm sure the radishes would have added even more but we didn't have any, and certainly didn't miss them. Same goes for the chives- we used scallion tops instead. The mint adds a lovely middle-eastern-esqe flair. Soooo delish. I must say that this dish would be so lovely with fish or chicken. We had it with steak and salad and enjoyed it thoroughly, nevertheless. Thanks for an awesome recipe!

Ingredients Nutrition

  • 12 lb asparagus, sliced into 1/4-inch rounds (about 1 3/4cups)
  • 14 lb snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
  • 2 cups low sodium vegetable broth
  • 3 slices lemon zest (2-inch)
  • 1 (10 ounce) package couscous
  • 3 radishes, thinly sliced (about 1/3 cup)
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped mint


  1. Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.
  2. Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
  3. Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley and mint. Season with salt and pepper.

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