Today we bring to the table vegetable couscous, a tasty and genuine dish. Easy and quick to prepare, great even cold. The perfect dish for those who eat out or for a day trip. Couscous is originally from the Maghreb but is now widespread all over the world. It is composed of small wheat grains that are steamed. Couscous is the traditional food of all of Morocco. This is my version with vegetables, perfect also for vegetarians. A colorful, light, and very tasty dish, also suitable for diets. It is perfect for every season and can be enriched with the vegetables we like the most! Preparing it is really simple and quick. Just cover it with hot broth (or water) and let it rest for a few minutes. The small grains will swell and it will be ready to be seasoned! If you like couscous, try these versions too!
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz cooked couscous
- Half yellow bell pepper (about 3.5 oz)
- Half red bell pepper (or green, about 3.5 oz)
- 3.5 oz potatoes (weight with skin)
- 1 onion (medium size)
- 1 zucchini (medium)
- 2 cloves garlic
- to taste olive oil
- to taste salt
- to taste pepper (only if you like)
- to taste chopped parsley
Tools
- Pan
- Bowl
- Ladle
Steps
Wash and cut all the vegetables into chunks, of the size you prefer.
It is better to cut the potatoes into small chunks for even cooking.
Pour a little olive oil into a large enough non-stick pan.
Add a couple of garlic cloves and the potatoes. Brown them well on all sides for at least 5 minutes.
Then add the rest of the vegetables and continue cooking over medium heat, stirring very often.
Adjust with salt and pepper and halfway through cooking, cover with a lid.
Let cook until the vegetables reach the consistency you prefer (soft or crunchier).
Once cooked, drain the vegetables of excess oil and let them cool down.
In the meantime, put the couscous in a bowl and cover with boiling water.
I recommend reading the instructions on the package for the amount of water to use.
Cover with a lid, or plate, and let rest for about 5 minutes.
After the time has passed, take a fork and fluff the couscous grains.
All that’s left is to add the vegetables, a drizzle of raw oil, and a bit of fresh chopped parsley.
Your vegetable couscous is ready to be enjoyed! Bon appétit!
P.S. You can use your preferred vegetables to season your couscous.
You can also prepare this dish the night before and store it in the fridge in an airtight container.
Vegetable couscous can be prepared the night before and stored in the fridge in a well-closed container.
FAQ (Questions and Answers)
Do I necessarily have to use potatoes?
No, if you prefer, you can skip the potatoes altogether.
Don’t like one of the vegetables I used?
No problem, couscous can be prepared with the vegetables you prefer, so feel free to make it as you like.
