Couscous with zucchini and peppers, a fresh and tasty salad, perfect for the summer season. The recipe is very quick, you just need to cook the zucchini and peppers in a pan and combine them with the couscous… then you can add Tropea onion as I did, other vegetables, or more substantial ingredients. In a few minutes, you’ll have a colorful and flavorful dish, great for a change from the classic rice salad or to take with you for lunch break!
Here are some other tasty ideas:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Summer
- Energy 269.38 (Kcal)
- Carbohydrates 52.10 (g) of which sugars 3.40 (g)
- Proteins 11.15 (g)
- Fat 3.45 (g) of which saturated 0.43 (g)of which unsaturated 0.23 (g)
- Fibers 4.59 (g)
- Sodium 259.17 (mg)
Indicative values for a portion of 270 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
- 4.23 oz raw couscous (precooked)
- 2 zucchini
- Half red pepper
- Half yellow pepper
- 1 tablespoon capers
- Half Tropea red onion (to taste)
- mint (or basil)
- extra virgin olive oil
- salt
Tools
- Bowl
- Pan
Preparation
Wash the zucchini, remove the ends, and cut them into cubes.
Clean the peppers by removing the seeds and white filaments, wash them and cut them into strips.
Put the vegetables in a large pan, add a drizzle of oil, a pinch of salt, and cook for a few minutes over moderate heat, stirring frequently (1).
When they are ready, add the capers (rinsed from the salt) and let them cool slightly.
Revive the couscous by adding hot water in the amount indicated on the package, wait 5-6 minutes, then drizzle with a little oil and fluff it with a fork (2).
Mix the couscous with the vegetables, finally add a few mint leaves and the Tropea onion sliced into rings, if you like.
The couscous with zucchini and peppers is ready, you can serve it immediately or let it rest in the refrigerator if you prefer to enjoy it cold.
Advice and Notes
You can enrich the dish by adding other vegetables (eggplants, tomatoes, fresh mushrooms, etc.) or feta cheese, canned tuna, shrimp, etc.
For the cooking of couscous, always follow the instructions written on the package, as the methods change depending on the brand used.
FAQ (Frequently Asked Questions)
How long does couscous with zucchini and peppers last?
You can store it in the refrigerator, in an airtight container, for one day.
