Cous cous with vegetables simple and quick recipe

Vegetable couscous: a few nights ago at dinner at a friend's house I ate the first “Italian version” cous cous, after having tasted it several times in the North African version. Cous Cous comes from an ancient processing of semolina in grains. It is a typical dish from North Africa and Sicily, and it is surprisingly simple to prepare! If you want to make it more similar to the original you can add curry or saffron during cooking. Try both versions; if you want you can also add some chicken.

Ingredients for 2 people:

• 140 gr of couscous
  
• 160 ml of water
• 1 red pepper
• 1 yellow pepper
• 2 courgettes
• 1/2 eggplant
  
• 1/2 shallot (or 1/4 onion)
  
• 1 teaspoon of curry powder (optional)
  
• 3 tablespoons of oil
  
• salt and pepper
  

Preparation time: 5 min Cooking time: 10 min Execution: easy

VIDEO RECIPE COUS COUS

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You may also be interested in: Cous Cous Stuffed Peppers

How to prepare the Cous cous with vegetables

Cut the vegetables into cubes (the smaller the pieces, the shorter the cooking time), I used for two people half aubergine, two courgettes, a red and a yellow pepper, but you can also add carrots, potatoes, in short, what you find at home!

Brown the vegetables in a sautéed oil (2 tablespoons) and chopped shallot by placing the lid on the pan so that the cooking is stewed. After about ten minutes, season with salt and pepper, turn off the heat and let it cool.

Boil the water (for one portion 70 gr cous cous and 80 ml of water) in a large pot, then add salt. Turn off the heat and pour the oil (a teaspoon for each portion / person), 1 teaspoon of curry powder and then the couscous into the pan. Shell the product by mixing with a fork. Cover the pot and let it rest for 5 minutes, so that the couscous absorbs the water.

At this point, serve, add the vegetables and serve garnished with a drizzle of raw oil (if you like). And yours Vegetable couscous it's ready. Enjoy your meal!

WINE PAIRING: Lagrein dark, temperature 16-18 °.

In this blog for wine and liqueur combinations I consulted the site: www.bodegasdevino.org