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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. 

PH. Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.