Vegetable Couscous

Vegetable couscous is a tasty and healthy dish that lends itself well to a light and nutritious cuisine. Here’s how you can prepare it, with an Italian touch, perhaps using fresh, seasonal ingredients.

Ingredients

• 200 g couscous
• 200 ml vegetable broth
• 1 zucchini
• 1 red bell pepper
• 1 small eggplant
• 1 carrot
• 1 onion
• 100 g cooked chickpeas (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• Spices to taste (such as cumin, coriander, turmeric)
• Fresh aromatic herbs such as parsley or mint (for garnish)

Preparation

1. First, prepare the vegetables: wash them, clean them, and cut them into cubes of similar size.

2. In a large skillet, heat a drizzle of oil and sauté the chopped onion until it becomes translucent.

3. Add the chopped vegetables and sauté for a few minutes, then lower the heat, cover, and let cook until they become tender but still crunchy.

4. Meanwhile, bring the vegetable broth to a boil. Place the couscous in a large bowl and pour the hot broth over it. Cover with a plate or lid and let it absorb for about 5 minutes, until the broth has been completely absorbed.

5. Fluff the couscous with a fork to break up any lumps and add a drizzle of oil.

6. Combine the cooked vegetables and chickpeas with the couscous, if you chose to include them. Adjust with salt, pepper, and add spices to your taste.

7. Mix everything well and serve the vegetable couscous hot, or let it cool to serve as a salad. Garnish with the chopped aromatic herbs before serving.

Trivia

Couscous is a typical dish of North African cuisine but has spread throughout Italy, especially in Sicily, due to historical and cultural influences. In Italy it is often prepared with fish, but in the vegetable version it is common to find the influence of Italian tradition in the use of fresh aromatic herbs and in the attention to the quality of the vegetables.