Today, I suggest you try this recipe for couscous with vegetables and saffron that I had the chance to eat at a restaurant while I was in Turin visiting my son, and since I love couscous, I couldn’t resist making it.
It is a very delicate and light vegetarian dish, with cooked fresh vegetables and the addition of saffron that gives the dish a pleasant color and a delicate aroma of flavors and scents.
Couscous with vegetables is a quick and easy recipe to prepare, a perfect one-pot dish to enjoy warm or cold for either lunch or dinner.
You can also store it in the fridge covered with plastic wrap or in a bowl with a lid and take it to work for lunch.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Couscous
- 7 oz pre-cooked couscous
- 1 1/4 cups Vegetable broth
- 3.5 oz Peas
- 3.5 oz Green beans
- 2 small carrots
- 1 Fresh spring onion
- to taste Olive oil
- to taste Salt
- 1 packet Saffron
Tools
- 1 Pot
- 1 Frying Pan
- 1 Stovetop
Preparation
For the preparation of the couscous: start by preparing the vegetables to steam.
Clean and wash the carrots and green beans, and shell the peas if they are fresh; otherwise, you can use frozen green beans and peas.
Bring salted water to a boil, insert the steamer basket, add the carrot slices first (which need more cooking time), cover and let cook for about 5-6 minutes, then add the halved green beans and the fresh or frozen peas, cook everything for another 10 minutes or so; the vegetables should be crunchy.
Drain the vegetables and reserve the cooking water to cook the couscous.For cooking the couscous: pour the couscous into the water used to cook the vegetables, adjust the salt, add a drizzle of oil, heat for one minute, then turn off, cover, and let rest for about 8 minutes.
After 8 minutes, fluff the couscous with the tines of a fork, season with a tablespoon of oil.Take a frying pan, sauté the sliced spring onion, add the steamed vegetables, a pinch of salt, and sauté them in the pan for a few minutes.
Add the couscous and saffron, mix and blend everything well.
Plate and serve the couscous with vegetables and saffron either warm or cold from the fridge.
Anna recommends…
For this recipe, you can also use other vegetables, according to your tastes.
You can use either fresh or frozen ones.
For other couscous recipes click here.
Can I use other vegetables?
Yes, of course, use the vegetables you prefer!
