xiaoxl/recipe_data huggingface dataset:
Southern-Style Egg Salad
Category: salad
By Walter R.

Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.

Ingredients:
6 large eggs
⅓ cup mayonnaise
2 tablespoons sweet India pickle relish
2 teaspoons yellow mustard
1 teaspoon white sugar
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
3 dashes hot sauce (such as Tabasco®)  (Optional)

Directions:
Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well. Chill in the refrigerator for at least 30 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 10 servings

Calories: 102.1
Fat: 8.9 g
Saturated fat: 1.8 g
Carbohydrates: 2.1 g
Sugars: 1.6 g
Dietary fiber: 0.1 g
Protein: 3.9 g
Cholesterol: 114.4 mg
Sodium: 185.7 mg
Potato and Beef-Tortilla Skillet


Ingredients:
lean ground beef, au gratin potatoes, hot water, cheddar cheese, tortilla chips

Directions:
Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix.
Stir in potatoes, and hot water.
Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.
Nelson Cookie Bake Pink Bon Bon Cookies


Ingredients:
butter, powdered sugar, vanilla, flour, salt, maraschino cherries

Directions:
Heat oven to 350 degrees.
Mix thoroughly butter, sugar, vanilla.
Add red food coloring.
Mix in flour and salt until dough hold together.  (If dough is dry, mix in 1 – 2 Tablespoons light cream.
Mold dough by teaspoonfuls around Maraschino cherry.
Place cookies about 1 inch apart on parchment lined cookie sheets.
Bake 12 – 15 minutes or until set but not browned.
Cool.  Dip tops of cookies into Icing.
Dark Chocolate Pudding
Category: desserts
By Lara C.

This dark chocolate pudding recipe has been in my family for 5-plus generations. I love the fact that I can make something similar to what my great-grandma made in her kitchen over 100 years ago. This pudding is the perfect creamy chocolate blend!

Ingredients:
1 cup white sugar, divided
2 tablespoons all-purpose flour
1  egg
2 cups milk
4 (1 ounce) squares semisweet dark chocolate (such as Baker's®)
1 teaspoon vanilla extract

Directions:
Mix 1/2 cup sugar and flour together in a small bowl. Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together. Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth. Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

Prep time: 5 mins
Cook time: 15 mins
Total time: 8 hrs 20 mins
Yields: 4 servings

Calories: 440.1
Fat: 12.9 g
Saturated fat: 3.4 g
Carbohydrates: 75.7 g
Sugars: 69.4 g
Dietary fiber: 1.9 g
Protein: 7.6 g
Cholesterol: 57.7 mg
Sodium: 69.4 mg
Cheater Almost Kolaches


Ingredients:
American cheese, butter

Directions:
Preheat oven to 375 degrees.
Either mix up a batch of your favorite biscuit dough and cut into 16 pieces or open a can of biscuits (the flaky kind is my favorite] and separate each biscuit into half (this should give you 16 biscuit halves].
Take the 2 slices of cheese, cut each into 4 strips, and then cut those in half the other direction, giving you 16 short strips.
Place 1 strip of cheese and 1 sausage onto each biscuit piece and wrap dough around them.  Place seam side down on an ungreased cookie sheet.
Bake for 15-20 minutes, until golden brown.  Brush the tops with melted butter and serve warm.
You can of course, substitute any of your favorite kolache fillings.
Easy Layered Nut Squares (Gerbeaud Cake)


Ingredients:
all-purpose flour, sugar, baking soda, salt, egg, butter, compressed yeast cake, sour cream, honey, walnuts, sugar, lemon, vanilla extract

Directions:
Prepare filling first:
Combine grated nuts, sugar, grated lemon rind, lemon juice and vanilla.
Taste, and add more sugar if desired. Mixture should feel damp.
Set aside.
Place honey in squeeze bottle if you have one and if you don't have one just set honey to the side.
Prepare dough:
Sift flour, 1 tablespoon sugar, baking soda and salt into mixing bowl.
Cut in butter as for pie dough.
Add egg, egg yolks, crumbled yeast and sour cream and blend well.
Knead together well.
Assembly:
Divide dough into four pieces.
Roll between sheets of waxed paper to fit 9"x13"x2" baking pan.
Place in greased pan.
Now squeeze about 2 tablespoons of honey over the dough, as evenly as possible.
Dump 1/3 of the nut mixture onto this and spread over the honey laced dough layer.
Press down lightly with palm so nuts adhere to honey drizzled dough layer.
Repeat with next layer.
After nut mix is placed over third layer place last layer of dough over that.
Put to the side to rest for one hour.
It won't raise much.
Bake in 350 degree F oven for about 45 minutes. Check after 35 minutes.
When cool cut into squares or diamond shapes.
Shrimp Verde


Ingredients:
olive oil, butter, garlic cloves, green onion, kosher salt, red bell pepper, white wine, flat-leaf Italian parsley, pecorino romano cheese

Directions:
Melt butter in olive oil in a large skillet. Saute garlic and scallions briefly, but do not brown the garlic.
Toss in shrimp, salt, and red bell pepper and saute until shrimp are pink and barely opaque. Stir in white wine and parsley and simmer 2-3 minutes until wine reduces by half.
Remove from heat and pour into a serving dish. Sprinkle with grated Romano cheese.
Cauliflower-n-Broccoli Salad


Ingredients:
broccoli floret, cauliflower, celery, onion, sour cream, mayonnaise, sugar, vinegar, Worcestershire sauce, garlic powder

Directions:
Put broccoli, cauliflower,celery into bowl., Mix together rest of ingredients, pour over veggies., Chill at least 6 hours.
Sesame Orange Shrimp


Ingredients:
cornstarch, sesame seeds, medium shrimp, soy sauce, sugar, scallions

Directions:
In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side.
Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes.
Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.
Coconut Chutney


Ingredients:
serrano chilies, channa dal, salt, sugar, coconut, plain yogurt, water

Directions:
Coriander leaves should be removed from the stem.
Put all the ingredients in a blender and mix.
If the ingredients won't mix completely,you will need to add a little more water.
Serve with samosas or on the side with a curry.
Sweet Green Bean Bundles
Category: side-dish
By TRIOS

A unique break from dressing marinades.

Ingredients:
3 (14.5 ounce) cans whole green beans, drained
1 pound bacon, cut in half
½ cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x13 inch baking dish. Wrap 7 green beans with bacon and place in prepared dish.  Repeat, using all the green beans and bacon. Combine butter with brown sugar.  Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 608.3
Fat: 49.4 g
Saturated fat: 21.1 g
Carbohydrates: 31.1 g
Sugars: 26.8 g
Dietary fiber: 3.4 g
Protein: 10.7 g
Cholesterol: 92.1 mg
Sodium: 1623.2 mg
Caramel Cream


Ingredients:
sugar, light brown sugar, vanilla extract

Directions:
Warm milk with sugar over a medium low setting, stirring until sugar has dissolved.
Remove from heat and add vanilla extract.
Pink Stuff ( Cherry Jello, Cranberry Sauce Salad )


Ingredients:
cranberry sauce, sour cream, boiling water

Directions:
Mix water and jello in a blender add sour cream and cranberry sauce blend until smooth.
put in refridgerator until set.
Applesauce Brownies I
Category: desserts
By Carol

Really delicious and moist brownies.

Ingredients:
1 ½ cups white sugar
½ cup margarine
2  eggs
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons salt
2 cups applesauce
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 tablespoons white sugar
1 cup semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream 1 1/2 cups sugar and margarine.  Add eggs.  Sift cocoa, salt, baking soda, cinnamon and flour ingredients and add to sugar mixture, alternately with applesauce.  Pour into 10-1/2 X 15-1/2 inch jelly roll pan. Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts.  Sprinkle over batter.  Bake for 30 minutes.

Yields: 3 - 4 dozen

Calories: 102.6
Fat: 4.8 g
Saturated fat: 1.2 g
Carbohydrates: 14.6 g
Sugars: 9.8 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 7.8 mg
Sodium: 124.5 mg
Broccoli Beef


Ingredients:
dry sherry, soy sauce, cornstarch, oyster sauce, dry sherry, dark soy sauce, broccoli florets, cornstarch

Directions:
Stir together the marinade ingredients until the cornstarch is dissolved.  Stir the beef in the marinade until coated and let stand for 10 minutes.
Meanwhile prepare the sauce.  Stir together the stock, oyster sauce, rice wine, and soy sauce together in a bowl.
Cook the broccoli in a small pot of boiling water about 2 -3 minutes. Drain thoroughly.
Heat a wok over high and add the oil, swirling to coat the sides of the wok.  Add beef and cook until no longer pink, about 1 1/2 - 2 minutes.  Add the sauce and broccoli and bring to a boil.  Pou in the dissolved cornstarch and cook until the sauce boils and thickens, about 1 minute.  Serve.
Best Pecan Sandies
Category: desserts
By Jessica Chaney Root

These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies.

Ingredients:
¾ cup pecans
1 cup butter
¾ cup white sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¾ cups all-purpose flour

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet. Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together. Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet. Bake in the preheated oven until golden around the edges, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 5 hrs
Yields: 12 servings

Calories: 307.2
Fat: 21.2 g
Saturated fat: 10.3 g
Carbohydrates: 27.5 g
Sugars: 12.9 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Cholesterol: 57.7 mg
Sodium: 158.5 mg
Walnut and Parsley Pesto
Category: appetizers-and-snacks
By Chef John

I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!

Ingredients:
4 cloves garlic, sliced
1 large pinch kosher salt, plus more to taste
½ cup chopped raw walnuts
½ cup chopped Italian parsley
Juice from one lemon
2 tablespoons extra virgin olive oil
water, if needed

Directions:
Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed. Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

Yields: 1 cup

Calories: 84.9
Fat: 8.3 g
Saturated fat: 0.9 g
Carbohydrates: 2.4 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Sodium: 77.6 mg
Butter Tarts


Ingredients:
brown sugar, corn syrup, butter, egg, cinnamon, raisins, walnuts, pecans

Directions:
Combine all the above ingredients., Fill tarts shells 2/3 full., Bake at 375* for 18 minutes.
Best Baking Powder Biscuits


Ingredients:
flour, baking powder, salt, shortening, milk

Directions:
Combine flour, baking powder and salt., Cut with pastry blender until particles are about the size of small peas., Pour in milk all at once., Stir just until mixture holds together., Turn out onto floured work surface and knead lightly 10 to 12 times., Roll or pat dough to thickness of 1/2 to 3/4 inch., Cut with floured cutter., For crustier sides, place biscuits about 1 inch apart on ungreased baking sheet., For softer sides, place biscuits with sides touching or 1/4 inch apart., Brush with milk., Bake at 425°F for 12 to 15 minutes or until golden brown.
Texas Deer Chili
Category: soups-stews-and-chili
By Donnak

This recipe was given to me by a friend at work, who is an avid deer hunter. It's very different, but delicious! You would never know you're eating venison.

Ingredients:
2 tablespoons vegetable oil
2 ½ pounds venison, cut into cubes
1 large onion, chopped
1 clove garlic, minced
1 (4 ounce) can diced green chile peppers
2 (15 ounce) cans kidney beans, drained and rinsed
2 (10.5 ounce) cans beef broth
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon salt
1 ½ teaspoons paprika

Directions:
In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned.  Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika.  Cook on medium 4 to 5 hours.

Prep time: 30 mins
Cook time: 4 hrs
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 291.3
Fat: 7.3 g
Saturated fat: 1.8 g
Carbohydrates: 19.6 g
Sugars: 1.4 g
Dietary fiber: 7.3 g
Protein: 36 g
Cholesterol: 107 mg
Sodium: 815.8 mg
Pesto Spaghetti Squash
Category: side-dish
By Shyla Lane

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Ingredients:
1  spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1  onion, sliced
1 cup kale, stems removed and leaves chopped
4  white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 160.5
Fat: 10.8 g
Saturated fat: 5.2 g
Carbohydrates: 14.1 g
Sugars: 1.9 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 19.9 mg
Sodium: 460.5 mg
Buttermilk Cupcakes With Chocolate Icing


Ingredients:
all-purpose flour, baking powder, baking soda, salt, eggs, sugar, unsalted butter, pure vanilla extract, buttermilk, butter, cream cheese, confectioners' sugar, vanilla extract

Directions:
Preheat oven to 350 degrees F.
Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.
M&m Chocolate Chip Oat Cookies


Ingredients:
brown sugar, unsalted butter, eggs, vanilla, salt, flour, oats

Directions:
Preheat oven to 375°.
Cream together; butter and sugar.
Beat in eggs, vanilla and salt.
Stir in remaining ingredients.
Drop by tablespoons onto parchment-lined baking sheet.
Bake for 8-10 minutes or until golden.
Macaroni Salad


Ingredients:
elbow macaroni, tuna fish, green pepper, onion, celery, hard-boiled eggs, mayonnaise, cider vinegar

Directions:
Cook macaroni, rinse, and drain well. (You want the macaroni as dry as possible].
Put drained macaroni in a large bowl.
Add green pepper, onion, celery, and mashed egg and stir.
In a separate container, (I use old mayo jar so I can shake it up, and have a container to store any leftover dressing in]. Mix mayonnaise, vinegar, and pickle relish till blended well.
Pour all but about 1/4 cup of dressing on macaroni and mix well.
Refrigerate for 1 hour and enjoy! If salad is dry just add remaining dressing until desired consistency is reached!
Crockpot Chicken Taco Chili


Ingredients:
onion, black beans, pinto beans, kidney beans, tomato sauce, frozen corn kernels, Rotel Tomatoes, cumin, mild chili powder, boneless skinless chicken breasts, fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for approximately 8 hours or on high for 6 hours. Check towards end time so as not to overcook.
Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Top with fresh cilantro.
Pineapple-Orange Cake


Ingredients:
walnuts, eggs, mandarin oranges, French vanilla instant pudding, crushed pineapple

Directions:
Heat oven to 350°F Grease bottom only of 13x9 pan; lightly flour.
Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
Bake 30-35 minutes.
Cool 1 Hour.
Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe.  When thick, add the well drained crushed pineapple.
Rum Runner Martini


Ingredients:
dark rum, light rum, blackberry brandy, lime juice

Directions:
Shake all ingredients together in cocktail shaker., Pour into glass and garnish with speared orange slice and a cherry, if desired.
Southwest Steak and Pepper Sandwich


Ingredients:
chili powder, cumin, garlic powder, kosher salt, pepper, olive oil, bell peppers, onion, garlic cloves, brewed coffee, brown sugar, Worcestershire sauce, salt, ground pepper

Directions:
Combine the cumin, chili powder, garlic powder, salt, and pepper to make a rub. Generously coat both sides of the flank steak.
Heat 3 tablespoons of the olive oil to a 12-inch skillet over medium-high heat. When the oil is shimmering add the flank steak and cook, roughly 8-9 minutes per side. Remove the steak to a cutting board and tent with foil and allow to rest.
Add the remaining 1 tablespoon of olive oil to the skillet, heat, and then add your peppers and onions. Cook until softened to desired tenderness.
Toss in the garlic and cook for 30 seconds. Combine the coffee, sugar, Worcestershire, and vinegar in the skillet with the peppers and onions. Salt and pper to taste. Reduce heat to a simmer and reduce for several minutes.
While the sauce is reducing, tip any juice collected around the meat into the skillet, then slice the steak very thin and against the grain. If it is still too pink for your liking you can toss it in with the peppers and onions to cook a while longer.
On a sub roll layer the meat and top with the pepper/onion mixture and top with your choice of cheese such as provolone.
Ultimate Dipping Sauce


Ingredients:
mayonnaise, yellow mustard, ketchup, cayenne pepper, onion powder

Directions:
Combine all ingredients in a bowl and stir until well mixed., If flavor seems too salty, add a touch more chili sauce., Chill at least 20 minutes before serving.
Couscous Primavera
Category: side-dish
By Chef John

This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.

Ingredients:
2 cups dry couscous
½ cup chopped green onions
1  fresh jalapeno pepper, finely diced
2 tablespoons olive oil
½ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground black pepper
2 cups vegetable stock
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 cup shelled fresh or thawed frozen peas
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste

Directions:
Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated. Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat. Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 306
Fat: 5.3 g
Saturated fat: 0.7 g
Carbohydrates: 53.7 g
Sugars: 2.7 g
Dietary fiber: 6.3 g
Protein: 10.9 g
Sodium: 163.7 mg