Couscous with grilled vegetables: a light, colorful, and flavorful summer dish that is easy to prepare. Couscous with grilled vegetables is the perfect summer dish: light, colorful, nutritious, and full of flavor. It is easy and quick to prepare, ideal for those who love to eat healthily without sacrificing taste. Grilled vegetables like zucchini, peppers, and eggplants give the couscous a smoky aroma and an irresistible texture, while the addition of extra virgin olive oil enhances every ingredient simply.
Wash and dice the onion, zucchini, eggplant, and bell pepper.
In a saucepan add a drizzle of extra virgin olive oil, add the eggplant and sauté over high heat for 5 minutes.
Remove from heat and pour the eggplant into a bowl, in the same pan add a drizzle of extra virgin olive oil and sauté the onion, then add the bell pepper and zucchini, sauté, to prevent sticking add a little water or broth and pour in the previously cooked eggplant, salt and cook for 20 minutes.
Pour the couscous into a large bowl along with 140 ml of water (follow the instructions depending on the brand of couscous), add a tablespoon of extra virgin olive oil and let it rest covered for 5 minutes (or the time indicated by your couscous).
Once ready, add the vegetables.
Prepare your bowls, pour the couscous with vegetables on top, crumble the feta, add fresh basil and finally drizzle with extra virgin olive oil raw.
For those who like, fresh parsley or mint can be added halfway through cooking.
Saucepan
Bowl
Store in the refrigerator for 24 hours.
Serve at room temperature.
Italia
| Energy (kcal) | 203.91 |
| Carbohydrates (g) | 16.47 |
| of which Sugars (g) | 7.44 |
| Fat (g) | 12.8 |
| of which Saturates (g) | 2.74 |
| Protein (g) | 4.08 |
| Fiber (g) | 5.25 |
| Sale (g) | 0.14 |
