Vegetable Couscous, Healthy & Delicious
Couscous, a culinary cruise. Now that you can no longer travel, forays into the kitchens of this world are a welcome alternative, right? How about a North African vegetable couscous? Colourful with a lot of aroma, this dish also revives dyed-in-the-wool vegetable grouches. The right meal will put you in a holiday mood so that you can let your thoughts wander to far-off countries. Well, it doesn’t take much and the table is set for the holidays. Napkins, tablecloths and colorful tableware create this atmosphere. Especially now, when everybody is supposed to stay at home, you can spread a holiday magic like this.
Couscous with vegetables, wanderlust to North Africa?
Cut the vegetables into large pieces. Peel and dice the sweet potatoes. Put them in an ovenproof dish. Season with salt and pepper and drizzle with olive oil. To give a taste add some thyme twigs on the vegetables. Roast them in the oven at 200°C for about 30-45 minutes. Start with the side dish, when the vegetables are ready to eat.
For the couscous I usually use the ready made version. Packed in portions it can be cooked in hot water. Depending on the brand it might be prepared slightly differently.
Heat olive oil in a pan, then add chopped garlic, chili and the spices. Add the finished couscous. Pour in 1 dl vegetable stock and combine all ingredients. Arrange on plates and put the vegetables on the couscous. Garnish with herbs.
Shopping list for 4 dishes
- 600 g couscous (3-4 portions)
- 1 chili
- 1 clove of garlic
- 1-2 tbsp. couscous spice
- 1-2 tbsp. Ras-el-Hanout
- 1 dash salt
- 1-2 tbsp. jeera
- 1 bunch of thyme
- 1 bunch of peppermint
- 1 bunch of flat parsley
- 4-5 courgettes, zucchini
- 4 large or 12 small peppers
- 3 sweet potatoes
- olive oil
- 1/2 cup vegetable stock
Maybe you are also interested in that semolina pasta recipe, if so, please check out the link.
The Chef’s Handyman team wishes you a good appetite. We have also a travel app. Please have a look there as well.