Couscous with Vegetables

Couscous is incredibly quick to prepare and absorbs flavors like a sponge, making it an ideal side dish.

Preparation:

Pour 1 cup of couscous into a bowl. Pour over 1.5 cups of boiling water or broth. Add a pinch of salt and a teaspoon of olive oil. Cover and let stand for 5-10 minutes until it absorbs the liquid and swells. Then fluff it with a fork.

While the couscous is standing, chop and sauté any vegetables you like.

Great combinations are:

o Onions, peppers, zucchini and eggplant: Dice and sauté until soft.

o Cherry tomatoes: Add at the end of the sautéing to soften just a little.

o Peas and corn: You can use frozen and add them at the end to warm them up.

o Spices: Salt, pepper, cumin, turmeric, cinnamon (for a Moroccan touch).

Stir the cooked vegetables into the loosened couscous. Mix carefully. You can also add chopped fresh parsley, mint or coriander.

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