Today, a recipe for a versatile main dish: couscous with peppers, zucchini, and green beans.

A main dish that I love because it is delicious hot but equally exceptional cold, making it perfect for any season.

For the dressing of my couscous, I used the last gifts from my vegetable garden, namely peppers and zucchinis, to which I added green beans, all flavored with delicious sesame seeds. Preparing this dish is very easy and quick, as couscous requires no cooking (we will lightly toast it) and the small-cut vegetables cook quickly. In a maximum of ten minutes, we will have our lunch ready to be enjoyed immediately or to pack in our lunchbox along with a nice piece of rustic pie and some mixed cookies.

Couscous is a food originating from North Africa but now known and used worldwide; it consists of semolina wheat granules steamed, not too difficult to make at home, but readily available as pre-cooked and ready-to-use in stores.

Let’s see together, step by step, how to make our new recipe.

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Ingredients for the couscous

Below you will find the links to the ingredients used

12.3 oz cooked couscous
14 oz peppers (green and red)
1 cup zucchini
2.8 oz green beans
1.4 oz onion
2 tbsps sesame seeds
3.4 tbsps olive oil (for the vegetables)
1.5 cups water
to taste salt
to taste pepper
1.3 tbsps olive oil (for the couscous)

Tools

Below you will find the links to some tools used to make the recipe

1 Scale
1 Wok
1 Pan
1 Cutting board
1 Knife

Let’s start!

Wash the vegetables and remove the unnecessary parts, then cut the pepper, removing the stem and inner parts, and trim the ends of the zucchini and green beans.
Boil the green beans in plenty of water; meanwhile, slice and then dice both the peppers and zucchinis. Once the green beans are cooked, dice them as well.
In a wok, pour the oil and add the chopped onion, lightly sauté it, then add the chopped vegetables and let them cook for five to six minutes, stirring or tossing occasionally. Season the vegetables with salt and pepper. If necessary, add a splash of water.
Boil the water we will need for the couscous.
While the vegetables cook, heat a nonstick pan and add the sesame seeds to toast them for a couple of minutes, then add them to the vegetables, continuing the cooking so all ingredients blend together.
In the pan used to toast the sesame, pour two tablespoons of olive oil, heat it slightly, and add the couscous. Let it toast for a couple of minutes until it starts to brown, then turn off the heat and pour the boiling water over the couscous. The water should cover it but not exceed. Let the water be absorbed, which will take three to four minutes, then fluff it with a fork.
Pour the fluffed couscous into the pan with the vegetables that will now be ready, mix and enjoy our couscous with peppers, zucchini, and green beans while still warm.
Before finishing it, take a photo, post it on social media tagging me (a curly mess instagram and facebook) and let me know if you preferred it hot or cold. I’ll be waiting!