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Couscous with Spring Vegetables

Couscous with Spring Vegetables Recipe

  • 2½ cups barley couscous or ordinary couscous
  • 2½ cups warm water with ½ to 1 teaspoon salt
  • 6 tablespoons mild extra virgin olive oil
  • 4½ cups stock made with 2 vegetable or chicken bouillon cubes
  • 14 ounces young fava beans (shelled weight), or frozen fava beans, defrosted
  • ½ pound scallions
  • 14 ounces frozen artichokes or baby artichokes
  • Salt and black pepper
  • 14 ounces young peas (shelled weight), or frozen petits pois, defrosted
  • Large handful of chopped flat-leaf parsley
  • Large handful of chopped coriander
  • Handful of chopped mint
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 718kcal (36%)
Total Fat 16g (24%)
Saturated Fat 2g (11%)
Cholesterol 0mg (0%)
Total Carbohydrate 114g
Dietary Fiber 28g
Sugars 9g
Protein 33g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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