Vegetable couscous

The couscous becomes the semolina in a dish tasty and versatile. A thousand shades that can be created with different ingredients. Here we propose a simple version, light and fresh great for warm summer evenings. The sauteed vegetables give off all their flavor and color the table with the colors of the sun!

recipe given by our chef at .

ricetta immagine


Cous cous (pre-cooked) about 50 g per person
1 medium-sized eggplant
2 zucchini
2 bell peppers (1 yellow and 1 red)
carrots 1
7-8 cherry tomatoes
2 small fresh onions
4-5 basil leaves
2 tablespoons olive oil
Pepper (optional)

These ingredients are able to feed:  6persons


First, prepare all the vegetables by cutting them into cubes. On the contrary part of of eggplant and peppers should be cut into strips for the final decoration of the dish. Leave aside tomatoes, onions and basil. Cook in a pan in olive oil, eggplant, peppers, zucchini and carrots. Separate and store the strips of vegetables for the final decoration.
Cook the couscous according to the instructions, using a little butter or oil. Instead of water you can cook it with chicken broth.
Combine the couscous with vegetables, diced tomatoes, onions and basil, mix well and place on a large plate, decorating the surface with strips of vegetables.
Combined to this oriental dinner with a Arabic bread, readily available at the supermarket.

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