Couscous With Vegetables - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Due to the fact that couscous is prepared in a matter of minutes, the preparation and cooking of vegetables (fresh or frozen) takes most of the time.

Ingredients

Couscous - 190 g

Zucchini - 300 g

Corn - 65 g

Carrots - 60 g

Bulgarian pepper - 1 pc.

Vegetable oil - 2 tbsp.

Spices to taste

Salt to taste

Water (or vegetable broth) - 500 ml

Fresh herbs

• 70 kcal
• 25 minutes
• 7 minutes
• 32 minutes

Photo of the finished dish

Step by step recipe with photo

Vegetable Couscous is a low-calorie, light dish that offers plenty of room to experiment with ingredients. Couscous can be prepared separately, vegetables - separately, and combine them already in a plate. Or you can cook everything in one dish, which we will do.

Together (or instead of the proposed set), you can use a frozen mixture of vegetables or seasonal tomatoes, eggplants, bell peppers of different colors. Garlic, onions, hot peppers are added according to personal preference.

Carrots must be washed, peeled and cut into small cubes. Also rinse zucchini and bell peppers, peel, chop. It is advisable to chop the vegetables finely, and it is important that the slices are approximately the same size so that the dish is uniform.

In a large brazier, heat the oil with the spices. At the very least, you need to put in a little black pepper. Spices such as turmeric, paprika, curry are also good.

Fry the vegetables, stirring occasionally, until soft.

Add corn. Fry for another minute or two.

Now add the couscous.

Stir.

Cover with boiling water. Add salt. Bring the dish to a boil. Cover with a lid. The fire can be turned off. 7-10 minutes and the couscous will be ready. It remains only to add fresh clean greens (chopped or just sprigs), and you can serve couscous with vegetables to the table.