22 Jul Vegetable Couscous Recipe
Posted at 09:10h
in
Cous Cous with vegetables
Couscous with vegetables has a Mediterranean flavour. Fresh stir-fried and colourful vegetables meet cous cous, this extraordinary ingredient with a history stretching back thousands of years, in a marriage of flavours that mixes traditions and cultures.
Equipment
- 1 Cutting board
- 1 frying pan
- 1 Bowl
- Film
- 1 Tray
Ingredients
- 200 g Pre-cooked couscous
- 30 ml Extra virgin olive oil
- 320 ml Hot water
- 1 Spoon Turmeric powder
- Salt to taste
- 180 g Carrots
- 100 g Torrisi`s dried tomatoes in oil
- 180 g Sliced aubergines
- 180 g Courgettes
- 100 g Fresh spring onion
- 100 g Jackdaws
- 1 Fresh chilli pepper
- 1 Spicchio Garlic
- 10 g Fresh ginger
Instructions
- Cut the chilli pepper into strips and remove the seeds from the inside, wash the vegetables, then chop the spring onion and cut the aubergines into small cubes, then the carrots, first cut them into slightly diagonal slices, then cut them into small strips, do the same for the courgettes, then cut them slightly diagonally, cut the chickpeas into chunks and finally cut the cherry tomatoes in half.
- As soon as it is ready, briefly fry the chilli pepper and the whole peeled clove of garlic, and as soon as the oil has taken on flavour, add the aubergines and spring onion first. As soon as the aubergines have cooked through, without adding more oil to prevent them from soaking too much, add the carrots and after a few minutes the green beans and courgettes. Adjust the salt and pepper.
- Stir-fry the vegetables over a high flame, then remove the garlic and add the sun-dried tomatoes in oil. Continue cooking for a few more minutes, then turn off the heat and as a final touch, grate in the ginger. Mix well and set aside.
- Pour the pre-cooked couscous into a bowl, season with salt, turmeric and oil, mix and cover with hot water. Seal with cling film and wait about 2 minutes, after which time the couscous is ready.
- Grain the couscous thoroughly, turning it out onto a tray and separating the grains with a fork. Place the vegetables in the centre of each couscous dish. The vegetable couscous is ready to be enjoyed.
Notes
The vegetables used can vary according to personal preference and seasonality. Common vegetables include courgettes, peppers, tomatoes, carrots, onions and peas.
Tried this recipe?Let us know how it was!
