Cous cous with tomato and grilled vegetables

Couscous with tomato and grilled vegetables is a dish full of flavors and colors, perfect for a light but fulfilling meal. Here is the recipe with the Italian touch that makes it even tastier.

Ingredients

• 200 g of pre-cooked couscous
• 250 ml of water or vegetable broth
• 1 zucchini
• 1 small eggplant
• 1 red bell pepper
• 2 ripe tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• 1 teaspoon of dried oregano
• 1 tablespoon of balsamic vinegar (optional)
• Fresh basil leaves for garnish

Preparation

1. Start by preparing the vegetables: wash and slice the zucchini and eggplant into rounds about 1 cm thick, and cut the bell pepper into strips. Grill the vegetables on a hot plate or grill until they are well-marked and cooked, but still crisp.

2. While the vegetables are cooling down, prepare the couscous. Bring the water or vegetable broth to a boil and pour the couscous into a bowl. Add the boiling liquid to the couscous, cover with a lid or a plate, and leave to rest for about 4-5 minutes so the couscous absorbs all the liquid.

3. Dice the tomatoes after washing and drying them.

4. With a fork, fluff the couscous to avoid lumps and incorporate a drizzle of extra virgin olive oil, salt, pepper, and oregano to taste. If you like, you can add a touch of balsamic vinegar for a sweet and sour note.

5. Combine the now lukewarm grilled vegetables and tomatoes with the couscous, and mix gently.

6. Leave the dish to rest for a few minutes so the flavors blend well together.

7. Serve the couscous garnished with fresh basil leaves for a touch of freshness and color.

Curiosity

Couscous is a dish native to North Africa, but it is also widely appreciated in Italy, especially in Sicily, where it was introduced through trade with the Maghreb. Adding grilled vegetables and tomato is an all-Italian way to serve couscous, highlighting our love for simple cuisine based on fresh ingredients.