Light and tasty vegetable cous cous
Quick and easy recipe for a tasty vegetable couscous with zucchini, carrots, onions, cabbage and pomegranate.
Servings: 2 servings
Const: low
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
Preparing couscous without measuring, don't panic!
Preparing cous cous without measuring is very simple and allows you not to have to keep in mind the ideal proportions. Here is what you just need to do to cook cous cous without using a scale:
- 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.