Couscous with grilled vegetables

Name: Couscous with grilled vegetables - Narcisa K.
Ingredients: 1 l hot water 400 g couscous 3 small onions (150 g peeled) 1 carrot (100 g) 1 bay leaf 140 g tomato puree (canned) 2 tbsp cold; pressed olive oil 1 sprig of basil 1 bay leaf 1/2 tsp oregano salt pepper Garnish: 1 kg zucchini 500 g beetroot 3 tbsp cold; pressed olive oil salt

Pasta/Pizza - Couscous with grilled vegetables by Narcisa K. - Recipia

Couscous with Grilled Vegetables I often use couscous when I want something quick, especially when I have some vegetables in the fridge that need to be used. Zucchini and beetroot are among the vegetables that grill very well, and couscous absorbs tomato sauce nicely. It's the kind of recipe you can make without too much thought, suitable for simple lunches or dinners. Quick Info Total time: about 30 minutes Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Difficulty: easy Recipe type: main vegetarian/vegan, suitable for meatless days or summer meals Ingredients For couscous: 1 liter hot water 400 g couscous 3 small onions (approx. 150 g, peeled) 1 carrot (approx. 100 g, peeled) 1 bay leaf 1 sprig of fresh basil 1/2 teaspoon oregano salt to taste pepper to taste 140 g tomato puree (from a can) 2 tablespoons cold-pressed olive oil For garnish: 1 kg zucchini 500 g beetroot 3 tablespoons cold-pressed olive oil salt Preparation method 1. Peel the onion and carrot, then chop them into small cubes. Place them in a pot with hot water, basil, bay leaf, and salt to taste. Let it boil for about 3-4 minutes. 2. Add the couscous directly into the pot with the vegetables. Cook everything on low heat for another 6 minutes. After boiling, drain any excess water if there is too much, leaving just enough to reach the level of the couscous. 3. Add the tomato puree and pepper over the couscous, mix well, and let it cook for another two minutes. Optionally, check if it needs more salt. 4. Turn off the heat and pour in the 2 tablespoons of olive oil. Gently mix. 5. Meanwhile, peel the zucchini and beetroot. Cut them into suitable slices (not too thin, not too thick). Place the zucchini in a bowl, sprinkle with a tablespoon of olive oil and salt, and mix well. Do the same with the beetroot in another bowl, using a tablespoon of oil for each type of vegetable. 6. Heat a grill (or a grill pan if you don't have a barbecue). Place the slices of zucchini and beetroot to fry, either one at a time or together, depending on how much space you have. Leave them for a few minutes on each side until they are nicely browned and slightly softened. 7. Serve the couscous warm, with the grilled vegetables on top or alongside. Why I make this recipe often This recipe is a staple when I want something quick, uncomplicated, and it works well both warm and at room temperature. It's also great for days when I want to reduce meat or use up vegetables from the fridge. It cooks quickly, doesn't dirty many dishes, and you can switch the vegetables depending on what you have on hand. Tips and variations Tips - If using raw beetroot, it may take a little longer to grill than zucchini. Slice it as thin as possible for even cooking. - For a fresher taste, sprinkle fresh basil at the end. - You can adjust the texture of the couscous by adding or draining liquid, as you prefer. - It's important not to leave the vegetables too long on the grill so they don't dry out. - Serve immediately while the vegetables are still warm. Substitutions - If you don't have tomato puree, you can use peeled crushed tomatoes or a little diluted tomato paste. - Zucchini can be replaced with eggplant, sliced the same way. - Beetroot can be replaced with carrot or bell pepper for a quicker option. - Olive oil can be replaced with cold-pressed sunflower oil if you don't have anything else. Variations - For those who want more greens, chopped parsley can be added at the end. - You can add capers, black olives, or a bit of lemon for a fresher taste. - For a more interesting texture, you can add some roasted pumpkin or sunflower seeds on top. Serving ideas - Serve as a vegetarian main dish. - It can be a side dish for fish or meat. - You can pack leftovers in containers for lunch at the office. Frequently asked questions How soft should the vegetables be before adding the couscous? The carrot and onion should just soften slightly (3-4 minutes), as they will cook further with the couscous for another 6 minutes. They don't need to be completely soft at the start. Can I use whole wheat couscous? Yes, but it may require an extra 1-2 minutes of cooking. Check the package to ensure it doesn't stick together or become too mushy. Can I roast the vegetables in the oven instead of grilling? You can, but the texture will be slightly different. In the oven, the vegetables tend to dehydrate more. It's best to use the grill if you want those nice char marks and more intense flavor. How do I know when the couscous is ready? When it has absorbed the liquid and is no longer crunchy. If you want it softer, you can leave a little more liquid at the end. Can I add other vegetables? Yes, but keep the total quantity the same so that the proportion with the couscous doesn't change and it doesn't turn out too watery or too dry. Nutritional values The values are estimates for one serving of four (without extra oil or toppings): Approximately 350-400 kcal/serving, 65-70 g carbohydrates, 7-8 g protein, 8-10 g fat (depending on how much oil is used), 6-7 g fiber. Differences may occur depending on how much water remains in the couscous or how much sauce you use. Storage and reheating Couscous and grilled vegetables can be stored in the fridge for 1-2 days in a sealed container. Reheat in steam or microwave, separately, to avoid making the vegetables too soft. Zucchini and beetroot can become mushy when reheated, so it's best to eat them immediately or at most the next day. If plain couscous remains, it can be added to soups or used in salads.

Couscous with grilled vegetables

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