Cous Cous with Vegetables

Couscous with vegetables is one of the most popular dishes of Mediterranean cuisine , perfect for those looking for a tasty, healthy and easy to prepare recipe. This dish is not only full of flavors and colors , but it is also a versatile option that can be customized according to tastes and seasonal ingredients . Whether you are vegetarian or simply looking for a light alternative to pasta , this recipe enriched with some exceptional spice blends will surprise you.

Ingredients for 4 people

  • 200g of couscous
  • 400ml of hot vegetable broth
  • 1 courgette
  • 1 eggplant
  • 1 red pepper
  • 1 onion
  • 2 tomatoes
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh coriander
  • Fresh mint
  • Kaska
  • Ras el-Hanout

How to cook couscous

  1. Wash and dice all the vegetables.
  2. In a pan, heat the oil and fry the chopped onion and garlic.
  3. Toast the spices in the pan with the oil, onion and garlic.
  4. Add the diced vegetables and cook over medium heat until tender but still crunchy.
  5. Pour the couscous into a bowl, add a little salt and pour in the boiling vegetable stock. Cover with a lid and let it rest for 5-10 minutes.
  6. Fluff the couscous with a fork, add the sautéed vegetables and season with a drizzle of extra virgin olive oil, salt, pepper and chopped aromatic herbs.
  7. Serve the couscous hot or cold, garnished with a few mint leaves or fresh coriander.

Cous cous with vegetables is a dish that adapts to many occasions: ideal for a light but nutritious lunch , perfect for an outdoor summer dinner , or as a rich and colorful side dish during a buffet. Its versatility makes it suitable to be served both hot and cold , depending on your preferences and the season. No matter the occasion, this dish will always win over your guests with its authentic flavor and simplicity.

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