The couscous with vegetables and peas is a light dish ideal for any occasion, perfect whether served cold or hot, using either summer or winter vegetables. Each time you’ll have a dish full of flavor without too much guilt.
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You can use the vegetables you like most and combine raw and cooked ones or make it only with cooked vegetables as in this case. You’ll see it will be snapped up every time. Plus, it’s a dish that prepares in no time and is vegetarian, making it great for those who don’t want to eat meat or are following a protein-free diet.
You know that couscous is made by steaming granules of durum wheat semolina and originates from northwest Africa.
A carbohydrate deeply rooted in Sicilian culinary tradition, couscous is found in fine, medium, and coarse grains (which I prefer).
And the original couscous is made with durum wheat semolina, but nowadays you can find it with semolina from other grains like barley or sorghum.
DID YOU KNOW:
Up here, where you see the lens, you can click on “SEARCH” 🔎, you can write the ingredient you find when you open the fridge door or your pantry, and you will be able to enter hundreds of recipes with the ingredient you have chosen.
YOU’LL BE AMAZED.
Here below I leave you other delicious recipes with couscous, and then we’ll go right under the photo to discover how to prepare the couscous with vegetables and peas!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for couscous with vegetables and peas
- 2 cups cooked couscous (precooked)
- 1 3/4 cups vegetable broth
- 1 red bell pepper
- 2 carrots
- 2 zucchini
- 3.5 oz peas (fresh or frozen)
- 4 tablespoons extra virgin olive oil
- 2 pinches salt
- 1 bunch basil
Preparation of couscous with vegetables and peas
Start preparing the couscous with vegetables and peas by washing, drying and trimming the zucchini and carrots.
Peel the carrots and cut them along with the zucchini into 4 parts lengthwise and then into pieces.
Remove the stalk from the bell pepper, eliminate seeds and white filaments, and cut it into strips and then into pieces.
Sauté the vegetables in a pan with 2 tablespoons of oil along with the peas, fresh or frozen, for a few minutes.
Add a few tablespoons of water and cook the vegetables until they are tender but still intact.
Salt at the end of cooking and let cool slightly.
In the meantime, bring the broth to a boil.
Place the couscous in a bowl, cover it with the boiling broth, then seal with plastic wrap and let it absorb.
Once the couscous has absorbed the broth, fluff it with a fork and season with salt and 2 tablespoons of oil.
Add the now cooled vegetables, mix well, and sprinkle with some torn basil leaves.
Serve the couscous at room temperature or chilled from the fridge and..
ENJOY YOUR MEAL
How to store couscous with vegetables and peas
You can store couscous with vegetables and peas in the fridge for up to 1 day.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
