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Ingredients
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
Salt
2 tablespoons olive oil
Pepper (optional)
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 .
- This course is: First Course
- Difficult to prepare: EASY
- is a typical course made in: INTERNAZIONALE
- You should drink:
- The time to prepare this course is: , and cooking time is:
Procedure
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.
I tell you this recipe
The cous cous is a great alternative to pasta. Quick and easy to prepare (using the precooked) amazes guests with its neutral flavor that blends perfectly with the most various toppings approaching him. The version with sauteed vegetables is perfect for all the guests, young people, children and vegetarians! A dish that is prepared in advance and is great eaten at room temperature, and thus ideal for outdoor dining!
the nutritional
words to remember
couscous, cous cous with vegetables, vegetables in a pan, sauteed vegetables, ethnic cuisine, North African cuisine, grits, peppers, eggplant, zucchini
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