John Myers
vsebina
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Couscous is ideal for summer cooking. We present three recipes with which you can prepare light dishes for the warm season.
Couscous – recipe with summer vegetables
The quantities in this recipe are for four servings.
- Boil a liter of water with a tablespoon of vegetable stock and pour it over 400g of couscous in a large bowl. The healthy couscous must now swell for about ten minutes.
- Meanwhile, wash and cut two bell peppers into small pieces. Also, cut two cloves of garlic into small pieces and two large onions into rings. You will also need two zucchini. Cut these into bite-sized pieces.
- In a pan, first, sauté the onions with a little olive oil. Then add the peppers, zucchini, and garlic. When these ingredients are lightly fried, add a can of chopped tomatoes and simmer briefly.
- Season with some salt, pepper, and sugar. The dish tastes particularly delicious if you also add some dried rosemary and thyme to the vegetables.
- Arrange the couscous on the plates and put the vegetables next to them. Mix 150g of natural yogurt with half a tablespoon of lemon juice and some chopped parsley and pour a tablespoon of this dressing over the dish.
Couscous salad with feta and olives
This recipe is also designed for four people.
- Soak 400g of couscous in hot water as described in the first recipe.
- Meanwhile, prepare the dressing. To do this, mix six tablespoons of olive oil with four tablespoons of balsamic vinegar and two teaspoons of mustard.
- Season the dressing with a little salt, pepper, and the juice of half a lemon. When the couscous is soft, let it cool and fold in the dressing.
- Finally, cut two feta slices of cheese into small pieces and fold them into the salad. Also, mix in a handful of black olives and garnish the salad with chopped parsley.
