The vegetables couscous is a colourful, tasty, and very quick first course! Couscous is a versatile base you can use to make many different recipes, ideal both as a summer dish to be served cold, and to be served hot or warm in winter!

Procedimento

The vegetables couscous is a colourful, tasty, and very quick first course! Couscous is a versatile base you can use to make many different recipes, ideal both as a summer dish to be served cold, and to be served hot or warm in winter!
We offer you a Mediterranean version which contains different vegetables: zucchini, eggplant, carrots, peppers, and mint, with the addition of cashews, chickpeas, and turmeric to give it that typical taste of North African preparations, the original place of this delicious dish, now international.

Recipe for 4 people

Ingredients:

  • Chickpeas,
  • mint,
  • 4 glasses of couscous,
  • cashew nuts,
  • 2 zucchini,
  • 1 medium eggplant,
  • 1 carrot,
  • 1/2 yellow pepper,
  • 1/2 red pepper,
  • 1 teaspoon of turmeric powder,
  • 4 glasses of water,
  • 1 tablespoon and a half of Brodo granulare Classico Dialbrodo

Procedure:

  1. Start by cleaning and cutting the vegetables and the aromas necessary for the recipe: cut the eggplant and peppers first into slices, then into sticks and finally into cubes.
  2. Then proceed with the carrot and zucchini, cut them first into slightly diagonal slices, and then into sticks.
  3. Put a large wok on the stove and heat a drizzle of oil.
  4. First add the peppers, then the eggplants, and then all the other vegetables: zucchini, carrots, and mint.
  5. Sauté the vegetables over high heat (it will take just a few minutes).
  6. Add the cashews and chickpeas and let cook for 2 minutes more, mixing all the ingredients.
  7. Meanwhile, take a pan and boil 4 glasses of water. Add a tablespoon and a half of Classico Dialbrodo and cook for 2 minutes.
  8. Pour the couscous, cover it with a lid, and turn off the heat.
  9. Wait a few minutes, until the couscous has absorbed all the broth.
  10. At this point you can shell the couscous with the help of a fork.
  11. Mix the vegetables and the couscous, adding a drizzle of oil if necessary.Here is the vegetable couscous, ready to be served!