Cous cous with vegetables

I can provide you with the recipe for couscous with vegetables, a flavorful and colorful dish that lends itself to endless variations. If you like, I can also add an Italian touch by incorporating some typical Mediterranean ingredients. Here is a basic version:

Ingredients

• 250 g of couscous (pre-cooked)
• 250 ml of vegetable broth or water
• 1 zucchini
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 carrot
• 1 onion
• 2 cloves of garlic
• 150 g of cooked chickpeas (optional)
• Chopped fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Spices as desired (such as cumin, coriander, turmeric, paprika)

Preparation

1. First, prepare the couscous according to the instructions on the package, which usually involve pouring it into a bowl and adding the hot vegetable broth or boiling water. Cover with a plate or lid and let it rest for the time indicated until it has absorbed all the liquid.
2. Meanwhile, wash and cut the vegetables into uniformly sized cubes.
3. Heat a drizzle of oil in a large pan and sauté the finely chopped onion and garlic until they become translucent.
4. Add the carrots and after a couple of minutes, also put the other vegetables in the pan.
5. Cook the vegetables until they are tender but still crunchy, stirring occasionally. Add salt, pepper, and the spices you prefer.
6. Fluff the couscous with a fork to separate the grains and incorporate the cooked vegetables.
7. If you want, you can add cooked chickpeas to enrich the dish with vegetable proteins.
8. Garnish with chopped fresh parsley and serve warm or at room temperature.

For an Italian touch, you could, for example, use typical aromatic herbs like basil or rosemary to flavor the vegetables, or perhaps a sprinkle of grated cheese such as pecorino or parmesan before serving.

Fun Fact

Couscous is a dish that originated in North Africa and has become popular in many parts of the world, including Italy, for its versatility and ease of preparation. It’s an excellent base for experimenting with various combinations of vegetables, spices, and other ingredients such as legumes and dried fruit.