Couscous with vegetables, a very simple and quick to prepare cold vegetarian first course, perfect for a healthy and light lunch. It’s nothing more than a variation of the classic rice salad, but in a vegetarian version.
The recipe is very simple and involves the use of pre-cooked couscous, to which I added some seasonal vegetables. Radishes, peas, and peppers are the summer vegetables I used to enrich this unique dish. A pinch of saffron and Tabasco makes everything more colorful and tasty, or rather spicy!
Francesca loves couscous and to be honest, despite this, I almost feel guilty because I don’t prepare it very often. However, she was so happy when she found it as a lunchbox to take to work, and it was very much enjoyed by the youngest in the house too. Curious to find out how to prepare it? Then let’s go to the kitchen, because the couscous with vegetables will be ready in a click!
If you’re interested in other cold unique dish recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
- Energy 162.83 (Kcal)
- Carbohydrates 19.67 (g) of which sugars 3.03 (g)
- Proteins 4.62 (g)
- Fat 7.48 (g) of which saturated 1.05 (g)of which unsaturated 0.11 (g)
- Fibers 3.76 (g)
- Sodium 598.01 (mg)
Indicative values for a portion of 257 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
- 1.7 cups water
- 1 tbsp extra virgin olive oil
- 1 packet saffron
- 1 tsp salt
- 3.5 oz radishes
- 1 yellow bell pepper
- 1 red bell pepper
- 5.5 oz peas, canned, drained
- chives (to taste)
- 0.9 oz extra virgin olive oil
- Tabasco (to taste)
Tools
- High-sided saucepan
- Basin
- Air fryer
- Cutting board
- Knife
Steps
First, put the water in a pot or a saucepan and add the oil, salt, and saffron packet. Bring to a boil and pour into the basin with the couscous. Cover with plastic wrap and let it rest for 10 minutes. After the resting time, take the couscous that will have absorbed all the water and fluff it with a fork.
Meanwhile, wash the peppers, dry them, and cook them in the air fryer at 375°F for 20 minutes, turning them halfway through cooking. Let them cool for a few minutes and remove the skin. Cut them in half, remove the stem and seeds, and cut them into strips.
Wash the radishes and slice them thinly. Then add the previously prepared vegetables, drained and rinsed canned peas, and chopped chives to the basin with the couscous.
Finally, season with the oil, a few drops of Tabasco, mix, and serve.
Storage and Tips for Couscous with Vegetables
This first course can be made in advance and stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQs for Couscous with Vegetables
How much couscous per person is needed?
The quantity is usually calculated as 50 g of couscous per person.
What is the difference between couscous and pasta?
The first is a dish originating from North Africa, made from durum wheat semolina and steamed, then fluffed. Pasta, on the other hand, is a typical Mediterranean diet food, made by mixing durum or soft wheat flour with water.
