Kitchen Supplies:

  • Small bowl
  • Grater
  • Medium pot
  • Large pan

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


1/2 lb. asparagus

2 onions, green

1 lemon

6 oz. peas, snow

3/4 cup couscous

1 1/4 cup water

1 tbsp. vegan butter

3 tbsp. biodynamic extra virgin olive oil

to taste salt & pepper

1/4 cup hazelnuts

2 tbsp. vegetable bouillon cubes

1 clove garlic

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Prepare the Ingredients:
• Rinse the asparagus and trim ½-inch from the base, then cut the remaining spears into 1-inch pieces.
• Rinse and dice the green onions.
• Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds. Using the fine side of a grater, grate some of the lemon peel (‘zest’) – you will want about 1 tbsp. of lemon zest.
• If using shelling peas, de-shell the peas. Rinse the peas.
• Mince the garlic.

Make the Couscous
• Heat 1 tbsp. olive oil in a medium pot over medium heat.
• Add the couscous and season with salt & pepper to taste.
• Sauteé until couscous is golden-brown, 4-5 minutes.
• Add the water and vegetable bouillon. Increase the heat to medium-high to bring to boil.
• Once boiling, turn off the heat and cover. The couscous should absorb the water in about 8 minutes.
• Stir in the vegan butter.

Cook the Veggies & Toast the Hazelnuts
• In the meantime, heat 1 tbsp. olive oil in a large pan over medium-high heat.
• Add the asparagus and peas, and season with salt and pepper to taste. Cook until tender-crisp, about 5-6 minutes.
• Transfer to the pot with the couscous and return the pan to the element.
• Add the hazelnuts to the pan over medium-high heat and cook, stirring, until lightly toasted, about 2 minutes. Remove from heat.

Bring It All Together
• Add 1 tbsp. olive oil, the minced garlic, lemon zest, and salt and pepper to taste to the small bowl with the lemon juice. Whisk with a fork to combine.
• Evenly divide the couscous and veggies between two bowls or plates. Drizzle with the lemon juice mixture and sprinkle with toasted hazelnuts.
• Garnish with green onions to serve!