a perfect recipe for a seasonal dinner

A couscous prepared with seasonal vegetables and in less than an hour? It’s possible. As a main dish or with meat such as lamb, it will be a real treat. Dinner will always be successful!

What are we going to eat tonight? And if for a change, we have created a recipe that can be thrown away in less than an hour: a spring couscous. This Berber dish with seasonal vegetables is your best ally for dinner and can be used as a main dish or as a side dish. A recipe idea from around the world that will awaken your taste buds and allow you to take full advantage of spring vegetables.

To your couscoussier, ready, cook!

The recipe for spring couscous

For 5 people

  • 500 g of medium couscous
  • 2 turnips
  • 2 purple artichokes
  • 2 carrots
  • 1 large handful of frozen peas
  • 1 handful of frozen green beans cut into 3
  • 1 generous handful of fresh broad beans, shelled
  • olive oil


to start with wet the couscous in a large salad bowl with 1/2 l of water, 1 teaspoon of salt and 1 tablespoon of oil.

Stir with a fork, then mix regularly this preparation to dissolve the grains.

Next, clean the vegetables. Cut the carrots and turnips into cubes and the artichoke base into 8.

Put the vegetables on top of the couscoussiersalt, cover and make cook steamed 20 min.

After these 20 minutes, add the seeds and drizzle with the olive oil. Don’t cover. Count about 10 minutes when the steam passes through the seed.

Return to the salad bowl and mix everything, adding a little more olive oil.

It’s ready ! You can enjoy this couscous as a vegetarian main dish or accompany it with lamb.

If you don’t have a couscoussier, here is our favorite below. This couscoussier is the guarantee of a successful dish! In addition, it is compatible with induction hobs.

Couscous in stainless steel 24 cm 9 L Baumalu

© Screenshot 2022-04-12 at 14.40.36
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