Vegetable couscous: light and tasty
This vegetable cous cous is a perfect dish for when you need to make a quick meal that doesn't require a lot of preparation. You can enjoy your tasty vegetable cous cous as a first course, during a picnic with friends, or even take it to work inside a container.
When I make couscous, I always like to make a generous amount so that I can use it in the following days in other tasty vegan preparations like these Baked couscous stuffed tomatoes, a couscous salad or couscous balls perfect for an appetizer!
Why you'll love this smoked tofu recipe
- Quick: in a few minutes your cous cous can be left to soak up the water while your vegetables cook in the oven.
- Simple: this flavorful couscous is made with simple ingredients that are readily available at the supermarket and requires minimal effort to prepare.
- Also delicious cold: If you have leftovers left over, you can safely enjoy your couscous cold as well. It will still be delicious!
- Light this vegetable couscous is light and easily digestible.
Here are all the ingredients you'll need
Ingredients for making couscous
Vegetables to add to couscous
Preparation (step-by-step)
To prepare the vegetables
- First take care of preparing the vegetables by washing them under running water.
- Peel the carrot and cut it into rounds. Cut the cabbage and zucchini coarsely and the onion into wedges.
- Place the vegetables on a baking sheet with baking paper and add salt and oil.
4. Spice the vegetables using a teaspoon of the curry and turmeric you will use to spice the cous cous.
5. Mix well with your hands or a ladle.
6. Bake at 220°C in a ventilated oven for 25-30 minutes or until your vegetables are well wilted.
To prepare the couscous
1. While the vegetables are in the oven, prepare the couscous by boiling water inside a kettle or in a small pot.
2. Place the cous cous, remaining curry and turmeric powder, and salt inside a high-sided pot.
3. Then add the water to slowly making sure you do not overtake the level of the cous cous by more than 2mm. You will then need to stay pretty much flush.
4. Mix the cous cous well so that the spices are well distributed.
5. Then close the lid and let the cous cous absorb the water.
6. After 5 minutes remove the lid and stir the cous cous again to separate it. At this point if it seems too dry, add a little water.
7. Then let the cous cous rest for another 5 minutes, then stir again and your spicy cous cous will be ready to enjoy.
8. Then add the vegetables to the cous cous inside a bowl and mix well.
9. Enjoy your meal!
Pro tip for perfect couscous without measuring
After choosing your amount of cous cous Put the boiling water flush with the cous cous or maximum 2 mm above the cous cous and mix well. Remember that it is always better to start with little water and add it later rather than the other way around.
If the cous cous is too dry/hard: add a little boiling water, stir a little and cover for another five minutes.
Storage tips
In the refrigerator
You can store your vegetable cous cous inside an airtight container for 2-3 days inside the refrigerator. You will be able to enjoy your cous cous either hot or cold.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Light and tasty vegetable cous cous
Equipment
- 1 pot with high sides
- 1 baking tray
- 1 baking paper
Ingredients
For the couscous
- 150 g couscous
- as needed boiling water
- 1/2 Tbsp turmeric powder
- 1 Tbsp curry powder
For vegetables
- 1 zucchini
- 1 small carrot
- 1 handful kale
- 1 white onion
- 2 Tbsp extra virgin olive oil
- as needed pomegranate
- as needed salt & pepper
Instructions
To prepare the vegetables
- First take care of preparing the vegetables by washing them under running water.
- Peel the carrot and cut it into rounds. Cut the cabbage and zucchini coarsely and the onion into wedges.
- Place the vegetables on a baking sheet with baking paper.
- Spice the vegetables using a teaspoon of the curry and turmeric you will use to spice the cous cous.
- Add 1 Tbsp. oil and the salt and mix well with your hands or a ladle.
- Bake at 220°C in a ventilated oven for 25-30 minutes or until your vegetables are well wilted.
To prepare the couscous
- Meanwhile, prepare the couscous by boiling water inside a kettle or in a saucepan.
- Place the remaining couscous, curry and turmeric powder inside a high-sided pot.
- Then add the water to slowly making sure you do not overtake the level of the cous cous by more than 2mm. You will then need to stay pretty much flush.
- Mix the cous cous well so that the spices are well distributed.
- Then close the lid and let the cous cous absorb the water.
- After 5 minutes remove the lid and stir the cous cous again to separate it. At this point if it seems too dry, add a little water.
- Then let the couscous rest for another 5 minutes.
Notes
- Put the boiling water flush with the cous cous or maximum 2 mm above the cous cous and mix well. Remember that it is always better to start with little water and add it later rather than the other way around.
- Cover the cous cous with the lid for 5 minutes to let it absorb the water
- Then remove the lid and stir again to feel the consistency. I recommend that you taste it to fully understand the consistency.
- Add little boiling water, stir a little and cover for another five minutes.
I hope you enjoyed the recipe, see you soon!
