A quick and tasty one-dish meal, couscous with vegetables and cheese is flavorful and easy to prepare. Delicious hot or cold, it’s perfect for lunch and dinner, but also to take to the beach, mountains, or for summer picnics with friends. I used leeks, zucchini, and carrots, but you can use any vegetables you prefer.
Let’s get to work and prepare couscous with vegetables and cheese together.
If you like couscous, here are some interesting recipes for you!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Couscous with Vegetables and Cheese
- 1 1/3 cups raw couscous
- 1 leek
- 2 zucchini
- 1 carrot
- 5 tablespoons extra virgin olive oil
- to taste salt and pepper
- 5 oz Asiago cheese
Tools
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- Pan
Steps for Preparing Couscous with Vegetables and Cheese
Prepare the couscous following the package instructions. For 1 1/3 cups couscous, I used 1 1/4 cups of very hot water, salt, and a splash of oil, covered it and let it rest for 5 minutes.
Prepare the dressing by slicing a leek. Wash and clean zucchini and carrots and cut them into chunks. In a pan, add a splash of oil. Sauté the leek, add zucchini and carrot, and cook for about ten minutes with salt and pepper.
Cut the cheese into chunks. Fluff the couscous with a fork. Add the vegetables and cheese chunks. Another splash of raw oil and serve.
Storage
You can store the couscous in the refrigerator for a couple of days.
