Couscous with Vegetables

A quickly prepared nutritious meal made from couscous and fresh vegetables. A dish that will captivate all vegetarians and vegetable lovers. It can be served as a side dish with roasted lamb or pork ribs.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Couscous, dry

  • 1 piece Bell pepper, green, fresh

  • 1 piece Small pumpkins

  • 8 pieces Tomato, red

  • 1 piece Onion, young

  • 2 piece Carrot, fresh

  • 50 g Nuts, almonds, roasted without oil, unsalted

  • 50 g Nuts, Indian, roasted, unsalted

  • 2 spoons Oil, olive

  • 1 teaspoon Salt, table

Steps

  1. Pour the couscous into a bowl, add a pinch of salt, and mix. Boil half a liter of water and pour it over the couscous. Cover the bowl and let the couscous absorb the water and swell.

  2. Wash and dry the bell pepper, tomatoes, zucchini, and spring onion. Remove the seeds from the bell pepper and cut it into smaller pieces. Halve the zucchini and cut it into quarters. Halve the tomatoes, and if they are larger, cut them into smaller pieces. Slice the spring onion into rings. Peel the carrot, wash it, halve it, and cut it into smaller pieces.

  3. Heat oil in a wok and sauté all the chopped vegetables for about seven minutes, stirring occasionally. If desired, you can sauté them for a few more minutes, but it's good if the vegetables remain firm. Mix the couscous into the sautéed vegetables, stir well, and season with salt to taste. Remove the wok from the heat and mix in the almonds and cashews.

  4. Serve the couscous immediately on plates. Offer a bowl of cucumber salad with yogurt on the side.

Nutrition Information (Per 100g)

  • Calories: 104.34 kcal
  • Fat: 3.99 g
    • Saturated Fat: 0.46 g
  • Carbohydrates: 13.13 g
    • Sugars: 1.74 g
  • Protein: 2.6 g
  • Fiber: 1.74 g

Advice

If desired, you can also add a bit of chopped parsley to the couscous. When choosing vegetables to add to the couscous, the possibilities are endless. Its best to use fresh seasonal vegetables.