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 pre-cooked couscous is enhanced with red peppers, turnip greens, 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, to prepare in just a few minutes.
Pour 100 g of boiling salted water over the couscous, stir it and let it soak.
Sauté in a pan with half of the hot oil the diced red pepper, the green beans cut into pieces and the carrot also diced. Turn off after another 3 minutes over medium-low heat.
Dress 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 |
