Couscous with peas and zucchini fresh and delicious. The first warmer days arrive, and I immediately crave fresh dishes. Among rice salads, pasta salads, and legume salads, there is plenty to choose from. But today I want to share a recipe for preparing Couscous with vegetables. The couscous is made by steaming semolina grain. It originates from Africa; in Italy, it is part of Sicilian tradition but is now widespread throughout Italy. You can get creative with the seasoning according to your taste and imagination, from vegetables to cherry tomatoes, chicken breast, seafood, or cheeses. The recipe I want to share today is for a Couscous with zucchini and peas, but also cherry mozzarella with a delightful mint aroma. I recommend you don’t miss the recipe of my Chickpea Salad and the recipe for Cold Pasta with Cottage Cheese. So let’s hurry to the kitchen and prepare an irresistible Couscous with vegetables together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 305.25 (Kcal)
- Carbohydrates 33.44 (g) of which sugars 2.68 (g)
- Proteins 15.36 (g)
- Fat 13.14 (g) of which saturated 5.33 (g)of which unsaturated 2.71 (g)
- Fibers 3.49 (g)
- Sodium 420.23 (mg)
Indicative values for a portion of 200 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 for Couscous with vegetables
- 1 cup uncooked couscous
- 1 1/2 cups water
- 1/2 teaspoon ground turmeric
- 10.6 oz zucchini
- 7 oz frozen peas
- 7 oz cherry mozzarella balls
- to taste extra virgin olive oil
- 1/2 lemon juice
- 2 sprigs mint
- to taste salt
How to prepare Couscous with peas and zucchini
Heat the water in a saucepan to which you have added a pinch of salt and turmeric. Transfer the pre-cooked couscous to a bowl and pour the hot water and 2 tablespoons of extra virgin olive oil over it. Stir with a spoon and let the couscous swell for 5-6 minutes. Meanwhile, prepare the vegetables.
Wash the zucchini. Trim the ends and cut them into pieces and then into small cubes. Pour 2 tablespoons of extra virgin olive oil, zucchini, and frozen peas into a pan. Add a pinch of salt and cook for 7-8 minutes over medium heat, stirring often with a wooden spoon. Let cool.
Fluff the couscous, which has absorbed all the water simply with a fork. Add the vegetables, whole or halved cherry mozzarella balls, the juice of half a lemon, fresh mint leaves, and a drizzle of extra virgin olive oil. Mix and let cool in the fridge or at room temperature for about an hour.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover couscous, store it in a container in the fridge for 1-2 days
Don’t miss the recipe for theRice Salad with Tuna and Cherry Tomatoes
