Couscous with Vegetables and Fake Noodles is a dish we love to prepare, especially when it starts getting hot. We enjoy mixing flavors and aromas from different culinary cultures to create truly unique dishes. Want to make it vegan? Just remove the sliced roast chicken breast, and it will still be flavorful!

For Couscous lovers, here are some recipes you can easily prepare:

Difficulty: Easy
Cost: Cheap
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Moroccan
Seasonality: Spring, Summer

Ingredients

1 cup raw couscous
2/3 cup water (follow the instructions on the couscous box)
as needed olive oil
as needed fine salt
1 cup carrots
5 oz green beans, frozen, cooked, boiled
3.5 oz cauliflower, cooked, boiled (frozen)
3.5 oz frozen broccoli (blanched)
1.75 oz onion
3.5 oz bell peppers
as needed garlic powder
7 oz chicken breast (sliced roast)
1 tsp turmeric powder
as needed olive oil

Steps

Prepare the couscous according to the instructions on the box. In a bowl, add the water and couscous, cover with a lid. Let it rest for a few minutes, the couscous will have absorbed the water and inflated. Now add two or three pinches of salt, two tablespoons of oil, and fluff it with a fork.
Wash and clean the bell peppers, carrots, and onion. Broccoli, cauliflower, and green beans are all frozen. Cut all the vegetables into rather small pieces. In a large pan, put a bit of oil, add the carrots, bell peppers, onion, and cook for a few minutes. Then add the other vegetables, salt, season with a bit of garlic powder, and sauté for a few minutes, they should be crunchy. Let them cool slightly.
I used sliced roast chicken breast, cut into not too wide strips.
In a pan, put a bit of oil, the turmeric, and sauté the roast chicken breast.
If you want it crunchier, use fewer slices for better browning. Once it’s nice and golden, it’s ready.
Pour the vegetables into the bowl with the couscous.
Add the fake noodles and mix well.
And now enjoy your couscous!