QUICK Couscous with Ham and Vegetables
In an imaginary world, everyone would love to have plenty of time to spend in the kitchen, but we clash with the reality of everyday life where we barely have time to shop.
So, since my husband and I are continuing to follow a diet plan that includes light and balanced dishes as indicated by our nutritionist, I decided to prepare this quick couscous recipe with ham and vegetables.
I love couscous, a versatile ingredient that can be paired with both meat and fish or vegetables, as it goes well with everything. Plus, it’s also super quick to prepare if you use the precooked kind.
In fact, you just soak it in boiling water, and it’s ready in 5 minutes, making it perfect for when you’re in a hurry and maybe not in the mood to spend much time cooking but still want to eat an inviting, healthy, and balanced dish.
In today’s version, we will prepare it with diced cooked ham and vegetables. To save time, I used some frozen vegetables, but nothing stops you from using fresh ones, which will take a bit more time but will taste better.
Great when freshly made, it’s also delicious cold. I packed it for my husband in a lunch box to take to work.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cuisine: Asian
- Energy 431.74 (Kcal)
- Carbohydrates 39.06 (g) of which sugars 6.44 (g)
- Proteins 21.58 (g)
- Fat 21.45 (g) of which saturated 4.98 (g)of which unsaturated 3.67 (g)
- Fibers 7.22 (g)
- Sodium 1,729.33 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz cooked couscous
- 1 tsp turmeric powder (optional)
- 1 cup water (boiling)
- 1 pinch salt
- extra virgin olive oil (1 tablespoon)
- 5 oz cooked ham (diced)
- 3.5 oz frozen peas
- 5 mixed frozen vegetables (for Russian salad)
- 1 red bell pepper
- fresh scallion (1 small)
- 1 clove garlic
- extra virgin olive oil (1 tablespoon)
- to taste salt
Tools
- 1 Pan
- 1 Bowl
- 1 Pot
Steps
Pour the precooked couscous into a large bowl, season with 1 tablespoon of extra virgin olive oil, a pinch of salt, and the turmeric, and mix everything with a spoon.
Then cover with the hot water, seal with plastic wrap, and let it sit for about 5 minutes (check the packaging instructions as it might take longer).
After the time has passed, transfer the couscous to a wide plate or platter and fluff it carefully with a fork.
Then take care of the vegetables.
Wash the bell pepper, remove both the stalk and the white filaments, and cut it into small pieces.
Clean the scallion and chop it coarsely.
Boil the peas and separately the mixed vegetables for Russian salad (I used frozen products), following the cooking times indicated on the package.
Once ready, drain them.
In a large pan, heat 1 tablespoon of extra virgin olive oil with a peeled but whole clove of garlic for a minute.
As soon as the oil is flavored, remove the garlic and add the scallion, bell pepper, peas, mixed vegetables for Russian salad, and diced cooked ham, taste, adjust the salt, and cook for another 2 minutes to infuse flavors.
Place the couscous in a large bowl along with the cooked vegetables (peas, scallion, mixed vegetables, and bell pepper) and the cooked ham, mix well, and if necessary, adjust the salt.
If you don’t need to follow a low-fat balanced diet, add a tablespoon of extra virgin olive oil.
Your quick couscous with vegetables and cooked ham is ready, serve completing the dish with some freshly chopped parsley.
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STORAGE
You can store the quick couscous with ham and vegetables in the refrigerator in a tightly sealed container for up to 2 days. This recipe is not suitable for freezing.
TIPS
This is the version of couscous with ham and vegetables; of course, you can replace the ham with chicken or with fish and shellfish.
OTHER BALANCED ONE-DISH MEALS RECIPES
Below are some recipes prepared following the advice of my nutritionist
These are balanced dishes that contain carbohydrates, proteins, and vegetables with low fats to be considered as a one-dish meal
