The English Post

Couscous with vegetables

COUSCOUS WITH VEGETABLES
Written by Veronica Lavenia

Couscous with vegetables is one of the most delicious summer dishes.

Cous cous is a typical dish of Mediterranean tradition. In Italy, the region where it is most often consumed is Sicily, in the western part of the Island. This recipe has the taste of freshly harvested summer vegetables, freshly picked and of good olive oil, which should never be missed on a healthy table.

Couscous with vegetables: Ingredients

Serves 4

300 g couscous

80 g (3 oz) green beans

2 bell peppers

3 zucchini

2 carrots

10 cherry tomatoes

1 onion

4 tbsp extra virgin olive oil

Pinch of sea salt

Couscous with vegetables: Method

  1. Wash the bell peppers, remove the seeds and cut into strips. Put them in a pan with a tablespoon of olive oil, onion, salt and cook with lid.
  2. Cook the green beans al dente in boiling salted water. Drain them and put aside.
  3. Wash the zucchini and carrots and cut into pieces. Wash the tomatoes and cut in half.
  4. Put these vegetables in a pan and cook with oil and salt.
  5. When all the vegetables are cooked, mix them all in a pan.
  6. Cook the couscous according to the directions of the pack and, when cooked, add to the vegetables. Serve cold. 
COUSCOUS WITH VEGETABLES

PH. Veronica Lavenia

Don’t miss:

Tagliatelle with green pesto

Panzanella salad

 

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.