Vegetarian couscous is a light and tasty dish, perfect for those who want to enjoy a complete meal based on vegetables. This recipe is very versatile and can be enriched according to your tastes and the availability of seasonal vegetables. The precooked couscous is enriched with red bell peppers, turnip tops, celery stalks, and cucumber, creating a mix of colors and flavors that can win over even the most demanding palates. Thanks to extra virgin olive oil and saffron, the couscous is soft and fragrant. An ideal first course for a light dinner or a summer lunch, ready in just a few minutes.
Pour 100 g of salted boiling water over the couscous, stir it, and let it absorb.
Sauté the diced bell pepper, chopped green beans, and diced carrot in a pan with half of the hot oil. Turn off the heat 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.
Italia
| 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 |
