Couscous with vegetables: easy and healthy recipe
Couscous is an easy, light and healthy recipe. Ideal for enjoying after the plentiful meals at Christmas. Don’t miss out!
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Easy to make, healthy and quite delicious. Couscous with vegetables is one of those dishes that should have a place in all recipe books, and with good reason. Typical in Arabic cuisine, couscous is a type of hard wheat that combines to perfection with vegetables, legumes, meat or dried fruit. Apart from being filling, it is rich in protein, fibre, vitamins, minerals and healthy fatty acids. What’s more, its versatility has no limits: it can be eaten both hot and cold and at lunch or for dinner.
Couscous with vegetables and chicken is proposed as the perfect dish for looking after your figure (particularly after a Christmas which is bound to have been plentiful, in gastronomic terms), and its ingredients are both cheap and very easy to find. When you see how easy it is to make, it will certainly remain in your weekly meal plan. Let’s get to it.
Ingredients for couscous with vegetables
To make our couscous, you will need these ingredients:
- 240 g couscous
- 240 g vegetable stock
- 120 g aubergine
- 120 g courgette
- 60 g carrot
- 1 spring onion
- 80 g red pepper
- 80 g yellow pepper
- 40 ml extra virgin olive oil
Recipe for couscous with vegetables
Among the recipes for couscous with vegetables that we could find, we bring you this one. It is worth remembering that you can replace or add the vegetables you like most, as couscous is a dish that doesn’t discriminate against practically any of them. So feel free, and you can even add chicken or lamb if that’s what you prefer.
To prepare our vegetable couscous, start by chopping the vegetables into cubes. Put the oil into the frying pan and sauté all the vegetables adding a little salt (to taste). Cook the vegetables for some 20 minutes or until they are as you like them and then put them to one side.
Heat the vegetable stock and, without letting it reach boiling point, add the couscous and cover it so that it hydrates. Then, let it rest for five minutes, after which the couscous will have reached the desired consistency. After this, add oil and salt and mix well with a fork to separate the grains. All that’s left to do is to mix the couscous and the vegetables together and your couscous with vegetables is ready to serve.
And if you thought that’s where it all ends, you’re wrong! Couscous has so many possibilities, and it even has a surprising version: cauliflower couscous, which is as attractive as it is tasty. To make this, simply chop the cauliflower with a knife, kitchen robot or chopper (having previously removed the thicker stems, which you can keep for making soups or sauces). Once it reaches a shape similar to raw couscous, sauté it and then mix it with vegetables.