Couscous with vegetables and sweet and sour sauce, a vegan dish par excellence suitable for everyone, young and old.

The carbohydrates in couscous, along with the vitamins and fiber in the vegetables, provide our bodies with the right defenses to face everyday life.

The welcoming flavor of couscous combined with the sweet and sour sauce and the fullness of the vegetables complete this dish, making it truly special.

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Couscous with Vegetables and Sweet and Sour Sauce

Cost: Very economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Moroccan
Seasonality: All seasons

Ingredients

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1 cup raw couscous
1 tsp salt
2 tbsps extra virgin olive oil
1 1/2 cups water (boiling)
1 cup onion
2 cups bell peppers
2 cups eggplants
2 cups zucchini
to taste arugula
to taste salt
2 tbsps extra virgin olive oil
2 cups bell peppers
1/2 cup onion
1 tbsp extra virgin olive oil
to taste salt
1 tsp curry
1 tsp sweet paprika
2 tsps honey (or 1 of sweetener)
2 tbsps vinegar

Couscous with Vegetables and Sweet and Sour Sauce

Tools

2 Baking Sheets large
1 Cutting Board
1 Knife
1 Bowl
Food Wrap
1 Pot small
1 Blender / Mixer

Steps

Couscous with Vegetables and Sweet and Sour Sauce

Let’s start by washing all the vegetables well. Remove the stems and internal seeds from the bell peppers. Peel the onion, and finally remove the stem from the eggplant, but do not peel it.
Trim the zucchini. Wash and dry the arugula, but set it aside as we will use it at the end.
In a rather large baking sheet, place the thinly sliced onion.
First cut the pepper halves, then slice them into strips, and finally into 3/4-inch squares.
The eggplant should be cut into cubes,
and the same goes for the zucchini.
Now that you’ve chopped all the vegetables, it’s time to season with salt according to your taste and extra virgin olive oil. Mix everything well, even with your hands, it’s better… and…
Place in a preheated oven, otherwise the pepper mix will become mushy,
Bake at 356°F fan or 374°F static depending on your oven, for about 20 minutes. Stir occasionally
Turn off the oven and let it rest inside for 10 minutes. After the time has passed, take the tray out and let it cool at room temperature.
In a smaller baking sheet, place sliced onion and pepper halves, adjust salt and oil, add the spices, honey, balsamic vinegar, mix, and put in the oven with the other vegetables, for the same time and temperature mentioned above.
At the end of cooking, blend the peppers with the onion to obtain a smooth and fluid cream.
In a small pot, heat about 1 cup of water until boiling. Meanwhile, in a bowl, put the couscous, salt, and oil, and mix for a few minutes, rubbing it between your hands so it absorbs the flavors better.
As soon as the water is boiling, gradually add it to the couscous, stirring.
When it’s covered with water, let it rest for 30 minutes, covered with plastic wrap.
Fluff the couscous, and…
mix it with the oven-cooked vegetables and the arugula. Create a space in the center and pour in the pepper sauce. Here is the Couscous with Vegetables and Pepper Sauce ready