Vegetable Cous Cous Recipe of of 27-06-2017 [Updated on 27-06-2017]
The couscous with vegetables it is a vegetarian dish, colorful and decidedly genuine thanks to the presence of various vegetables. For the vegetables you can choose to use fresh seasonal ones, according to your personal taste. In my version of couscous the vegetables used are courgettes, aubergines, peppers, carrots, cherry tomatoes and my beloved champignon mushrooms.
Girls since spring began I have literally been reborn, I feel full of energy and full of desire to do new things, I really like all this. My life seems to be divided into two seasons: that of the cold months when I always feel tired, bored and subdued and that of the hot months when I feel like a volcano. Well I enjoy the moment, a kiss and have a good day!
How to make vegetable couscous
Clean and cut all the vegetables into cubes of the same size.
Chop the onion, put it in the wok with a little oil and let it dry.
Then add the aubergine, when they are wilted add the pepper and then the mushrooms.
Turn the ingredients and continue cooking for about 10 minutes.
At this point, add the carrot and cherry tomatoes and season with salt.
Add some chopped basil and cover with a ladle of hot broth, continue to cook for another 10 minutes.
Meanwhile, prepare the couscous by putting it in a bowl and adding the glass of hot broth.
As soon as it has absorbed all the liquid part, shell it with a fork.
Then put it on a serving dish, leaving the central part free.
Add the previously stewed vegetables and bring your cous cous to the table.