The Couscous with Vegetables and Fake Tagliatelle is a dish we love to prepare especially when it starts to get hot. We enjoy mixing flavors and aromas from different culinary cultures to create truly unique dishes. Want to make it vegan? Remove the sliced roast chicken breast, it will be equally tasty!

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

Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 4People
Cooking methods: Stove
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
5.3 oz carrots
5.3 oz green beans, frozen, cooked, boiled
3.5 oz cauliflower, cooked, boiled (frozen)
3.5 oz frozen broccoli (blanched)
1.8 oz onion
3.5 oz bell peppers
as needed garlic powder
7 oz chicken breast (sliced roast)
1 teaspoon turmeric powder
as needed olive oil

Steps

Prepare the couscous according to the instructions on the box. In a bowl, place the water and couscous, cover with a lid. Let it rest for a few minutes, the couscous will have absorbed the water and puffed up. 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 fairly small pieces. In a large pan, put some oil, add the carrots, bell peppers, onion first, and cook for a few minutes. Then add the other vegetables, salt, season with some garlic powder and sauté for a few minutes, they should be crunchy. Let them cool slightly.
I used sliced roast chicken breast, which I cut into not too wide strips.
In a pan, put some oil, turmeric, and sauté the roast chicken breast.
If you want it crispier, use fewer slices, it will brown better. Once it becomes nicely golden, it will be ready.
Pour the vegetables into the bowl with the couscous.
Add the fake tagliatelle and mix well.
And now enjoy your couscous!