Couscous with vegetables is a dish that embodies the essence of Mediterranean cuisine: fresh, light, and flavorful.
The preparation of this dish begins with couscous, a versatile ingredient loved for its simplicity.
The key to achieving perfect couscous lies in the precise proportion of water and couscous: the same amount of water and couscous, to ensure soft and fluffy grains, ready to embrace the taste of vegetables.
Take a look at these vegetable recipes as well:
- Difficulty: Very Easy
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients
- 10.5 oz raw couscous
- 1 1/4 cups water
- 1 Tropea red onion
- 3 zucchini
- 2 carrots
- to taste extra virgin olive oil
- to taste fine salt
Tools
- Bowls
- Skillet
Steps
Couscous with Tropea onions, zucchini, and carrots is a simple yet flavorful dish, perfect for a light and colorful meal.
The preparation begins by heating some water in a saucepan (it shouldn’t be boiling!) while placing the couscous in a large bowl. Once the water is ready, pour it directly over the couscous and cover the bowl immediately with a lid or plate.
Meanwhile, you can prepare the vegetables. The Tropea onions, zucchini, and carrots should be cut into evenly sized chunks to ensure even cooking. In a large skillet, heat a bit of extra virgin olive oil and add the onions, cooking them over medium heat until they become soft and slightly golden. Next, add the carrots, which need a few extra minutes to soften, and finally, the zucchini, which should be cooked briefly to maintain a crunchy texture.
After about ten minutes, the couscous will have absorbed all the water, so add a pinch of salt, a drizzle of extra virgin olive oil, and gently fluff the couscous in the bowl with a fork.
When all the vegetables are cooked to perfection, add the fluffed couscous, mixing well to combine all the flavors. Adjust with salt and pepper, and for a touch of freshness, you can finish the dish with some basil leaves or chopped parsley. This dish can be served hot but is also delicious at room temperature, ideal for a light lunch or a quick dinner.
Tips and Storage
Tips:
– You can enhance the dish with a drizzle of soy sauce. This ingredient adds a savory note that pairs perfectly with the sweetness of Tropea onions and the freshness of zucchini and carrots.
– If you prefer a spicier flavor, try adding a pinch of turmeric or paprika to the couscous while cooking.
– For a richer variation, you can include other seasonal vegetables like bell peppers or eggplant, or add legumes like chickpeas or beans to increase the protein content of the dish.
Storage:
– In the refrigerator: After preparing the dish, let it cool completely at room temperature. Then, transfer it to an airtight container and store it in the refrigerator. The couscous will stay fresh for 2-3 days. When you’re ready to eat it, you can enjoy it cold or heat it slightly in a pan or microwave.
– In the freezer: If you want to keep it for a longer period, couscous can be frozen. Be sure to transfer it to a freezer-safe container or bags, removing as much air as possible. The couscous will keep in the freezer for about 1-2 months. To consume, let it thaw in the refrigerator overnight and reheat gently in a pan or microwave.
The ability to store this dish makes it a practical solution for quick and tasty meals, even when you have little time to cook.
