A vibrant and refreshing couscous dish featuring a medley of spring vegetables and a zesty lemon touch.
Heat the chicken broth and water in a medium saucepan over medium-high heat until it begins to boil.
Ensure the liquid is hot before adding the vegetables to maintain cooking consistency.
Add the carrots to the boiling liquid and cook for 2 minutes.
Cut the carrots into even pieces to ensure they cook uniformly.
Add the fresh peas and cook for 4 minutes, then add the frozen peas and cook for an additional minute.
Adding the frozen peas later prevents them from overcooking.
Stir in the couscous, cover the saucepan, and remove it from the heat. Let it stand for 5 minutes.
Covering the saucepan traps the steam, allowing the couscous to cook evenly.
Fluff the couscous with a fork and stir in the lemon juice, lemon zest, butter, parsley, and mint until well combined.
Fluffing the couscous prevents it from clumping together.
Season with salt and pepper to taste and serve warm.
Taste the dish before serving to adjust the seasoning if necessary.
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