Couscous with vegetables

Delicious Couscous Recipe with Vegetables and Mushrooms

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Couscous is a versatile ingredient that has its origins in traditional culinary practices, often associated with Mediterranean dishes. This simple yet flavorful dish is perfect for a quick meal, as well as adding a touch of elegance to festive gatherings. In this recipe, we will combine couscous with fresh vegetables and mushrooms to create a dish that will delight both the eyes and the taste buds.

Necessary Ingredients:
- 250g couscous
- 200g canned mushrooms (or fresh, if you prefer)
- 250g frozen vegetables (carrots, peas, bell peppers, etc.)
- 1 medium onion
- 2 tablespoons olive oil
- Salt and pepper, to taste
- A little fresh parsley for garnish

Step-by-step Preparation:

1. Boil the water: In a 2.5-liter pot, add water and a teaspoon of salt. Place the pot on the stove and let the water boil. It is important to add salt to enhance the flavor of the couscous.

2. Sauté the onion: In the meantime, take a frying pan and add the two tablespoons of olive oil. Heat the oil over medium heat. Peel and finely chop the onion. Add the onion to the pan and sauté for about 3 minutes until it becomes translucent. This will add a flavorful base to your dish.

3. Add the mushrooms: If using canned mushrooms, drain and rinse them to remove excess salt. Chop them finely and add them to the pan over the onion. Continue to sauté the mushrooms for another 3 minutes until they release their aroma and turn slightly golden.

4. Incorporate the vegetables: Add the frozen vegetables to the pan. Sauté the mixture for 3-4 minutes, stirring occasionally. This step will help the vegetables thaw and combine with the flavors of the onion and mushrooms.

5. Prepare the couscous: Once the water is boiling, add the couscous to the water. Follow the instructions on the package for proper preparation. Typically, couscous needs to boil for 5 minutes. After boiling, drain it and ensure there is no excess water.

6. Combine everything: Add the cooked couscous to the pan over the sautéed vegetables. Mix the ingredients well to ensure the couscous absorbs the flavors of the vegetables. Let the mixture fry for another 2-3 minutes, stirring constantly to prevent sticking to the bottom of the pan.

7. Finalize the dish: Turn off the heat and adjust the taste with salt and pepper, as desired. For a touch of freshness, sprinkle chopped fresh parsley on top.

8. Serving: The couscous with vegetables and mushrooms can be served warm or cold. It is a versatile dish that can be a light main course or a delicious side dish alongside meat or fish.

Useful Tips:
- If you want to enrich the dish, you can add other ingredients such as olives, sun-dried tomatoes, or feta cheese for an extra flavor boost.
- Replace olive oil with butter for a richer taste.
- Couscous can be stored in the refrigerator for 2-3 days, making it perfect for meal prep.

Nutritional Benefits:
Couscous is an excellent source of complex carbohydrates, and the vegetables add essential vitamins and minerals. This dish is low in calories, providing a satisfying meal without compromising your nutritional plan.

Frequently Asked Questions:
- Can I use whole wheat couscous? Yes, whole wheat couscous offers more fiber and nutrients.
- What other vegetables can I use? You can add zucchini, eggplant, or spinach, depending on your preferences.
- How can I turn this recipe into a vegetarian dish? Add plant-based proteins like lentils or chickpeas to make the dish more substantial.

This couscous with vegetables and mushrooms is not just a simple recipe, but also an opportunity to explore flavors and your favorite combinations. I encourage you to experiment and personalize this recipe, turning it into a masterpiece of your own kitchen. Enjoy every bite and let your creativity shine!