The Couscous with Vegetables in sweet and sour sauce is one of those anti-waste recipes perfect when you have leftover vegetables to use up in the fridge, not just in summer. In fact, this couscous in sweet and sour can also be prepared with pumpkin and broccoli.
Presented in small bowls or shaped with molds, it transforms into a suitable appetizer for a terrace dinner or a buffet lunch with friends or family.
A light dish with few ingredients, just couscous, quick-cooking type, zucchini, peppers, carrots, and a little more, and voila, in just over 15 minutes, everything will be ready.
Below I leave you other recipes to prepare a different but always tasty couscous every time, and then let’s go right under the photo to discover how to prepare this Couscous with Vegetables!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Couscous with Sweet and Sour Vegetables
- 7 oz raw couscous (quick-cooking type)
- 1 cup vegetable broth (or water)
- 1 carrot (small-medium)
- 1 zucchini (medium)
- Half red bell pepper
- Half round eggplant
- 1 onion (small)
- 1 tsp sugar
- 2 tbsps apple cider vinegar
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
How to Prepare Couscous with Vegetables
Bring the broth or the water to a boil (if you want to keep it really light).
Pour the couscous into a large bowl, then add the boiling broth, cover with a plate, and let it absorb for 5 minutes.
Clean the vegetables, then dice them and heat 2 tablespoons of extra virgin olive oil in a large pan and cook them for 10 minutes, stirring often.
Then add sugar and deglaze with apple cider vinegar, cooking for another 5 minutes.
Season with salt and pepper.
Fluff up the couscous with the tines of a fork, then add the vegetables (leaving a few tablespoons aside for decoration).
Distribute the couscous on a serving dish, using a mold and press it well to compact.
Let it rest in the refrigerator for at least 30 minutes, then remove the mold, sprinkle the reserved vegetables on top, and serve.
Storage, Tips, and Variations for Couscous with Sweet and Sour Vegetables
You can store it in the refrigerator for 2 days even in a salad bowl and then shape it as desired before serving.
If preferred, you can omit the onion and add a clove of garlic to cook the vegetables, then remove it.
Along with the vegetables, you can add some basil leaves torn by hand.
Use the vegetables available in the fridge depending on the season, pumpkin diced small and blanched broccoli cut into pieces go very well with couscous, as do peas or green beans.
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