Couscous with vegetables is the main course: colorful, tasty and quick! It is based on couscous, i.e. golden grains typical of North African dishes, but in this case prepared in a Mediterranean style with selected seasonal vegetables: eggplant, zucchini, pepper, cherry tomatoes. It is a unique vegetarian delicacy, perfect both as a summer dish, served cold, and to be warm in winter!
Perfect recipe for dinner or lunch, at the office or on the beach, for a buffet or for parties. Couscous with vegetables is perfect to prepare in advance as it’s even better the next day!
for 4 people
- 250 g of couscous + 300 g of boiling water
- 1 zucchini
- 1 medium eggplant
- 1 yellow pepper
- 10 cherry tomatoes
- fresh basil
- extra virgin olive oil
- 2 tbsp olives (optional)
Prepare the couscous. Pour it into a bowl and pour boiling water over it (preferably according to the proportions on the package). Stir, cover and set aside for 5 minutes. After this time, mash with a fork, you can add a tablespoon of olive oil.
Then prepare the vegetables. Cut them all into equal cubes. cherry tomatoes into 4 parts.
Heat 3 tablespoons of oil in a large grill pan. Add eggplant and zucchini. Fry them over high heat until golden brown. Then add the peppers. reduce heat and sauté. Vegetables should be browned and soft.
In the hot version: put the couscous directly into the pan and add the tomatoes, diced basil and salt. Fry over low heat, you can add a little more oil.
Cold version: Add half the vegetables to the couscous, add a spoonful of olive oil and fresh basil leaves, mix well. Serve adding the remaining vegetables sprinkled on top and, if used, chopped olives.
Enjoy your meal!