A few days ago Alexandra, a friend of mine – we also work together- told me that her vegetables were growing like crazy! She started gardening only this year, and I have to say I was impressed when I saw some pictures of the artichokes, zucchinis and the flowers. You can have a look at her garden here. We were laughing as my mom told me exactly the same, and Alexandra said “you know I leave the house in the morning and the courgettes are small. When I’m back they are enormous! It’s a nightmare!” 🙂 Since we love zucchinis, she promised to bring some, and believe me this is real organic stuff, so I was very excited about it. As promised I got what I asked for, and there you go, just look at these beauties…
They were very good looking- I know it sounds strange to say that about zucchinis! Big and heavy, and I was wondering how we were going to eat them! So imagine, on the menu we already had courgettes fritters (lots of them), and I have a plan to make that famous zucchini chocolate cake from my French cookbook 😉 And today I’m happy to share with you this recipe of couscous. I decided to use zucchinis of course, but it’s not the only vegetable in this dish. I hope you will like it, we did anyway. One word of explanation before we start cooking. This is my way of making couscous. I looked at some recipes, and I realized that on many occasions this dish is presented as very sophisticated and you should add many different spices and so on… Well, my couscous is very simple, nothing fancy, you just enjoy the flavor of veggies together with the couscous. Let me know if you think it could be “enhanced” – and I’m sure it can be, I would love to hear your opinion.
Makes 2/3 servings, preparation time- 15 min, cooking time- 30-35 min
- couscous- 1 glass, you can of course increase this amount. Also I used very thin couscous, it takes 5 min to cook it, but it’s up to you which kind you wish to use for this dish
- zucchinis- as many as you want really, it’s up to you how you would like to spread the proportion on the vegetables’ side
- baby carrots- here the same, I had some in the fridge, around 300 g
- cherry tomatoes- 200 g or more if you feel like
- Romano green beans- I had them in the fridge, any kind of green beans is good- around 300 g
- onion- 2-3 medium sized
- 5-6 tablespoons of olive oil
- salt and black pepper
- water- you will need it when you add couscous to the vegetables
Prepare the veggies- dice carrots in bigger pieces, same for onions, Romano beans and zucchinis. Cut in half cherry tomatoes and leave them aside.
In a big skillet, heat some olive oil and add the vegetables, some salt and pepper. Fry them for 5 minutes and add some water, stew everything for another 20 min or so- basically until the veggies are soft- however I like when the carrots are still a bit crunchy 🙂 I was told once, that you shouldn’t cook veggies for more than 20-25 min, as they tend to lose their nutritional value, and also when you cook them put the lead on the pot or the pan. Apparently it’s better this way. Once the veggies are ready, add cherry tomatoes and mix everything together.
When you add the cherry tomatoes it’s time for couscous. Add it gradually and combine all ingredients evenly. Add some water and start coking on low fire for another 5 min- maybe 10 min – stir occasionally and also remember to adjust the seasoning and water.
Above, the couscous is still not ready, but below…
This dish is perfect for summer days, it’s light and can be served for lunch or late summer dinner- yes, the summer is back to Luxembourg! Bon Appétit.