Summer Couscous
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.
Servings: 3 people
Calories: 390kcal
Ingredients
- 140 Couscous I used wholemeal
- ½ Aubergine cubed
- 1 Courgette cubed
- 1 Red Onion chopped
- 1-2 Garlic grated
- 1 Small Sweet Potato
- 4 Medium Tomatoes
- ½ can Chickpeas mushed
- ½ Bell Pepper cubed
- 3 tablespoon Extra Virgin Olive Oil
- ½ Vegetable Stock Cube or vegan chicken stock cube
- 290 g Boiling Water 190 for couscous + 100 for veggies
- ½ teaspoon Turmeric
- ¼ teaspoon Sweet Paprika
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Ground Chilli
- 1 pinch Ground Cumin
- Salt
- Fresh Mint optional
Instructions
- Sauté cubed onions, courgettes, peppers, aubergine with ½ of the oil and a pinch salt. Cook until slightly browned, then transfer into a bowl and set aside.
- 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.
- Add couscous and remaining boiling water. Stir in the other veggies.
- Cover with a lid and allow the couscous to soften (4-5 minutes or according to package instructions).
- Fluff everything up with a fork and allow the couscous to cool down to room temperature before serving or chilling it in the fridge.
Nutrition
Calories: 390kcal | Carbohydrates: 59g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Potassium: 614mg | Fiber: 10g | Sugar: 9g | Vitamin A: 7143IU | Vitamin C: 43mg | Calcium: 64mg | Iron: 3mg