Couscous with fresh vegetables and spices is a tasty and substantial main course to enjoy cold, prepared with raw vegetables and spices that make this recipe very fresh and aromatic just right. It is a very easy dish, completely vegetarian, fresh and at the same time light. Couscous with fresh vegetables and spices can be prepared well in advance because the longer it rests, the more flavorful it becomes, making it an excellent solution for lunch, a dinner with friends, or as a packed lunch to enjoy at work or during leisure time. We can enrich the recipe by adding legumes, or pumpkin seeds, sunflower seeds, sprouts, and so on to make it a truly substantial and unique dish.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz couscous
- 1.36 cups water
- 2 carrots
- 2 cucumbers
- 12 cherry tomatoes
- 1 fresh scallion
- 1 pinch ground turmeric
- 1 grind of fresh pepper
- 1 lemon
- to taste coarse salt
- to taste extra virgin olive oil
- to taste chives (optional)
Preparation
For servings, I calculate 1.4 oz of couscous per person. As for the amount of water needed to revive the couscous, I follow the instructions on the packaging.
Bring salted water to a boil and pour in the couscous. Stir quickly for a few moments to allow the couscous to absorb the water. Let it rest for about 10 minutes in the pot, then transfer it to a bowl, where it will be dressed with a tablespoon of extra virgin olive oil, which will allow us to fluff it perfectly and easily once it has cooled. Mix it well and cover.
Meanwhile, wash and dice all the vegetables, finely chop the scallion and fresh chives.
Fluff the cold couscous with a fork. Add the diced vegetables, adjust with fine salt, oil, add the turmeric, ground pepper, lemon juice, and very finely grated zest, mix very well, cover it, and put it in the fridge to infuse for a few hours. The next day it will be even tastier and more fragrant.
