Couscous with spring vegetables


  • Prep Time10 mins
  • Total Time10 mins
  • Makes2 servings
*PLUS Cooking time: 10 minutes


  • 1 1/4 cups water

  • 1/4 tsp salt

  • 1 cup couscous

  • 1/4 cup currants

  • 2 tsp olive oil

  • 2 large garlic cloves, crushed

  • 3 cups sliced mixed vegetables, such as broccoli, peppers, celery and zucchini

  • 1/2 tsp paprika

  • pinch cayenne pepper

  • 2 tbsp lemon juice

  • 2 green onions, thinly sliced


  • Bring water and salt to a boil in a saucepan set over medium-high heat or in a large covered bowl in the microwave. Remove from heat. Stir in couscous and currants. Cover and set aside at room temperature.

  • Heat oil in a wide non-stick frying pan set over medium heat. Add garlic and vegetables. Stir-fry until done as you like, about 2 minutes. Sprinkle with paprika and cayenne and stir into vegetables. Remove from heat. Stir lemon juice and onions into couscous. Serve sautéed vegetables on a bed of couscous.