Vegetarian couscous is a light and flavorful dish, perfect for those who want to enjoy a complete vegetable-based meal. This recipe is very versatile and can be enriched according to personal taste and the availability of seasonal vegetables. The precooked couscous is enriched with red peppers, turnip tops, celery stalks, and cucumber, creating a mix of colors and flavors that can impress even the most discerning palates. Thanks to extra virgin olive oil and saffron, the couscous becomes soft and fragrant. An ideal first course for a light dinner or a summer lunch, to be prepared in just a few minutes.
Pour 100 g of boiling salted water over the couscous, stir it, and let it soak.
Sauté the diced bell pepper, cut green beans, and diced carrot in a pan with half of the hot oil. Turn off after another 3 minutes on medium-low heat.
Season the couscous with the remaining oil and fluff it with a fork. Add the vegetables and mix. Serve with chives and a sprig of fresh parsley.
Italy
| Energy (kcal) | 251.01 |
| Carbohydrates (g) | 34.6 |
| of which Sugars (g) | 11.46 |
| Fat (g) | 9.05 |
| of which Saturates (g) | 1.44 |
| Protein (g) | 5.82 |
| Fiber (g) | 8.12 |
| Sale (g) | 0.04 |
