Couscous is a delicious and versatile dish that is perfect for summer. It’s light, flavourful, and easy to make. Whether you’re looking for a side dish to accompany a summer barbecue or a light lunch, this couscous is the perfect option.
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Summer is the perfect time to add some colour to your plate! This delicious couscous recipe is the perfect way to do just that. With the addition of colourful vegetables, this dish is sure to be a hit at your next summer gathering.
5 Reasons to make this Summer Couscous Recipe
I absolutely love this couscous dish because it is:
- Filling
- Fast
- Cheap
- Healthy
- Nutritious
How to Make the Perfect Couscous
- Chose your couscous. I prefer using the wholemeal version because it’s higher in fibers and nutrients and it has a nuttier aftertaste. Alternatively, you can use the most common white couscous or even giant/pearl couscous (please note that cooking time and method will vary if using this type of couscous).
- Pick your veggies. There’s absolutely no rule for vegetables to use, unless you are sticking to a very traditional recipe. I try to select at least one vegetable for each colour so that the final dish can cover more nutritional aspects. Depending on the seasonality and availability my go-to veggies normally include: zucchini/courgettes, bell peppers, aubergines, carrots or sweet potatoes, broccoli and/or asparagus.
- Include at least one legume. To boost protein intake, texture and flavour, I suggest you to pick at least one pulses between: peas, beans (including green and runner beans), lentils and chickpeas.
- Make a flavourful broth. Couscous alone is quite plain in taste, so a key ingredient is to use a vegetable broth instead of plain boiling water to flavour this wonderful grain!
- Don’t forget the spices! For the same reason explained above, a clever mix of spices can totally bring your couscous to another level. Pick and mix your favourites or try new combos every time. Sky is the limit!
Other Couscous and Summery Dishes to Try
If you are in love with this versatile grain or you are looking for ideas to bring on your summer table this year, please also do check the following recipes:
– Delicious and Refreshing Vietnamese Noodle Salad
– Couscous Stuffed Peppers
– Panzanella Toscana (Italian Bread Salad) – great for leftover bread!
– Easy Lentil Salad
– Black Rice Dome with Tofu and Samphire
– Vegan Russian Salad – only 5 ingredients!
Summer Couscous Recipe
Ingredients:
140 Couscous (I used wholemeal)
1/2 Aubergine (cubed)
1 Courgette (cubed)
1 Red Onion (chopped)
1-2 Garlic (grated)
1 Small Sweet Potato
4 Medium Tomatoes
1/2 can Chickpeas (mushed)
1/2 Bell Pepper (cubed)
3 tbsp Extra Virgin Olive Oil
1/2 Vegetable Stock Cube (or vegan chicken stock cube)
290 g Boiling Water (190 for couscous + 100 for veggies)
1/2 tsp Turmeric
1/4 tsp Sweet Paprika
1/4 tsp Smoked Paprika
1/4 tsp Ground Chilli
1 pinch Ground Cumin
Salt
Fresh Mint (optional)
Instructions:
1. Sauté cubed onions, courgettes, peppers, aubergine with 1/2 of the oil and a pinch salt. Cook until slightly browned, then transfer into a bowl and set aside.
2. In the same pan add the remaining oil and grated garlic, few seconds, then chopped tomatoes, smashed chickpeas, sweet potato cubed. Sauté few mins then add spices + salt, chicken stock and 100 g of boiling water. Simmer for 4-5 minutes, or until the sweet potato is tender.
3. Add couscous and remaining boiling water. Stir in the other veggies.
4. Cover with a lid and allow the couscous to soften (4-5 minutes or according to package instructions).
5. Fluff everything up with a fork and allow the couscous to cool down to room temperature before serving or chilling it in the fridge.
