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Vegetable Couscous

17/11/2023

Vegetable couscous is a versatile and tasty dish that can be adapted to different types of vegetables depending on the season or personal preferences. Here is a classic version of the recipe:

Ingredients

  • 250 g of couscous (pre-cooked)
  • 300 ml of vegetable broth
  • 1 zucchini
  • 1 red pepper
  • 1 yellow pepper
  • 1 eggplant
  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 teaspoon of paprika
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • Fresh parsley (optional)
  • Juice of one lemon (optional)

Preparation

  1. In a saucepan, bring the vegetable broth to a boil. Turn off the heat and add the couscous. Cover with a lid and let it rest for about 5 minutes, then fluff it with a fork to separate the grains.

  2. In the meantime, wash and cut the vegetables into uniformly sized cubes. Finely chop the onion and garlic.

  3. Heat a drizzle of oil in a large pan and sauté the onion and garlic until they become translucent.

  4. Add the vegetables to the pan and cook for about 10 minutes, stirring occasionally. If necessary, add a little water to avoid sticking.

  5. Season the vegetables with paprika, turmeric, cumin, salt, and pepper to taste.

  6. Combine the couscous with the vegetables in the pan, mixing gently to blend the ingredients.

  7. If you wish, you can add lemon juice and freshly chopped parsley before serving for a citrusy note and freshness.

Serve the vegetable couscous warm or at room temperature, as a main dish or as an accompaniment to meat or fish dishes.

Curiosity

Couscous is a North African dish of Berber origin. However, its great versatility has allowed for its easy integration into the Mediterranean diet, where it is often used as an alternative to rice or pasta.

Vegetable Couscous