John Myers
Couscous with Vegetables
The perfect couscous with vegetables recipe with a picture and simple step-by-step instructions.
- 400 gram Couscous
- 1 Small Zucchini cubes
- 1 small Red / yellow pepper cubes
- 1 Small Eggplant cubes
- 1 pinch Medium hot paprika powder
- 1 Teaspoon Salt
- 0,5 Teaspoon Pepper
- 0,25 liter Lukewarm water
- 5 Tablespoon Olive oil
- 1 Small vol. Chopped parsley
- As the first couscous in a saucepan, add a pinch of salt, mix the olive oil, then add lukewarm water and mix again
- Cook slowly over medium heat for 10 – 12 minutes, once the water has been absorbed, pour in small amounts of water again and again and cover for another 10 – 12 minutes, cook until the couscous is soft, when it is done, place it on one side
- Heat the oil in a pan, then fry the paprika, aubergine and zucchini for about 15 minutes, then season with salt and pepper. Then add the couscous and mix well.
- Finally add the medium hot paprika powder and persillie and mix vigorously. There is an aromatic and light spicy taste.
- It fits as a salad, starter, buffet, grill evening, or with juicy meat.
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