in Africa, Morocco

Couscous salad with caramelized vegetables

updated

Spread the love

Ingredients for 4 servings:

  • 125 g couscous, uncooked
  • 1 zucchini, diced
  • 1 bell pepper(s), red, diced
  • 1 bell pepper(s), yellow, diced
  • 2 carrots, diced
  • 4 mushrooms
  • some lemon thyme
  • some thyme
  • some basil, red
  • some basil, green
  • salt and pepper
  • 2 tsp sugar
  • some lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prepare the couscous according to the instructions and let it cool slightly. Trim the vegetables and cut them into small cubes. Sauté the diced vegetables one at a time. Start with the diced bell peppers, then add the diced carrots, then the diced zucchini, and finally the mushrooms. Deglaze the vegetables with the lemon juice and caramelize with a little sugar. Finely chop the herbs and mix in. Mix the vegetables with the couscous and refrigerate. Serve with white bread with cream and balsamic vinegar.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Puszta minced meat casserole with gravy and hollandaise sauce

Oriental noodle salad