Summer vegetarian recipe.
If you like vegetables, this is the perfect dish: easy, quick, colorful, and light.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Preparing the Couscous
- 1/2 cup uncooked couscous
- 2 zucchinis
- 1/4 eggplant
- 1 yellow bell pepper (1/2 bell pepper is cooked and 1/2 is used to prepare the sauce)
- 1 red bell pepper (1/2 bell pepper is cooked and 1/2 is used to prepare the sauce)
- 1/3 cup canned chickpeas (drained and rinsed)
- 2 carrots
- 1 white onion
Steps for Preparing the Vegetables
Dice the eggplant, zucchinis, carrots, and bell peppers (only one half) into regular cubes. Drain the chickpeas and rinse them thoroughly under running water.
Cook everything in a pan, adding a few tablespoons of water if necessary, and adjust the salt halfway through cooking.
Sauté the onion with a drizzle of oil, and when it’s cooked, put it in a blender with the halves of the yellow and red bell peppers, from which you have removed the skin—this step can be skipped to save time.
After blending, use the sauce to garnish and accompany the dish.
To prepare the couscous, pour it into a bowl, adding a drizzle of extra virgin olive oil and an equal amount of salted water (1:1 ratio).
Let it rest for 5 minutes, until the couscous has absorbed all the water.
Finally, fluff the couscous with a fork and add the cooked vegetables.
Use a food ring to shape your dish, add some of the vegetables on top, and serve with the bell pepper sauce.
Tips:
If you decide to remove the skin from the bell peppers, you will get a lighter and more delicate sauce.
If you have time, I recommend doing it this way: cook the whole bell peppers in the oven at 350°F until the skin forms bubbles, then put them in a paper bag and, once cooled, remove the skin.
