This was my first time with couscous with seasonal vegetables, and I must say the result was surprising! It turned out to be a genuine, light, and colorful dish, perfect for the warmer days. I chose a mix of fresh vegetables, all harvested directly from my garden, so practically a zero-mile dish. There’s nothing better than eating something you’ve grown with your own hands, and it was a true pleasure to savor every bite!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cuisine: Mediterranean
- Energy 224.54 (Kcal)
- Carbohydrates 44.77 (g) of which sugars 6.79 (g)
- Proteins 9.18 (g)
- Fat 2.15 (g) of which saturated 0.23 (g)of which unsaturated 0.22 (g)
- Fibers 5.88 (g)
- Sodium 104.93 (mg)
Indicative values for a portion of 115 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 the Couscous
- 1 cup uncooked couscous
- 2 bell peppers
- 1 round eggplant
- 1 zucchini
- 5 tomatoes
- 1 carrot
- Half onion
- to taste salt
- to taste pepper
- to taste basil
- to taste extra virgin olive oil
Preparation of Couscous
To prepare the couscous, follow the instructions on the package. Once ready, let it cool to room temperature, stirring occasionally to prevent lumps.
In the meantime, prepare the dressing. Cut the vegetables into cubes and set them aside, keeping them separate by type.
In a large pan, heat 2 tablespoons of extra virgin olive oil. If necessary, add more oil, as some vegetables might absorb it completely. Start with the eggplants, cooking them for a couple of minutes, then add the zucchini, carrots, and bell peppers. Mix well, then add the onion, chopped (or in larger pieces, if preferred).
Lower the heat and add 2-3 tablespoons of water. Cover with a lid and let cook for about 5 minutes. Then add the tomatoes and cook for another 2 minutes. Adjust salt and pepper to taste. Remove the lid and cook a few more minutes to evaporate excess moisture. If the dressing is too moist, increase the heat slightly.
When the dressing is ready, turn off the heat and let it cool.
Once the dressing has cooled, combine with the couscous and mix well to blend all the ingredients. Add fresh basil and a drizzle of extra virgin olive oil.
Your couscous with seasonal vegetables is ready to be served: a healthy, tasty, and colorful dish!
Tips
This dish can be enjoyed hot or cold. If you prefer it hot, there’s no need to cool it down; just serve it immediately. If you’d like to enjoy it cold, keep it in the refrigerator for up to 3 days.
For an even more flavorful variation, you can also add sweet corn, which pairs perfectly with the vegetables.
Other Recipes:
Ravioli with Peas and Tuna in Cream
Creamy Pasta and Beans
Peach Scented Plumcake
Nutella Bomboloni
